12 Ingredients
  • 1 1/4 pounds escarole
  • 6 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • Kosher salt and finely ground black pepper
  • 1 tablespoon hot sauce, such as Frank's
  • 4 cups shredded mozzarella
  • One 14-ounce can black beans, rinsed and drained
  • 1 medium tomato, cut in small dice (3/4 cup)
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon ground cumin
  • Jarred salsa, for serving
  • Eight 10-inch flour tortillas
Nutrition
624
31% daily value
6 servings
                                       
                                            high-​fiber, low-​sugar, vegetarian
     

Fat

55% 36

Saturated

63% 13

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 4

Carbs

17% 51

Carbs (net)

- 41

Fiber

39% 10

Sugars

- 3

Sugars, added

- 0

Protein

54% 27

Cholesterol

20% 59

Sodium

46% 1110

Calcium

54% 537

Magnesium

16% 67

Potassium

13% 626

Iron

25% 4

Zinc

29% 3

Phosphorus

73% 510

Vitamin A

16% 144

Vitamin C

11% 10

Thiamin (B1)

42% 1

Riboflavin (B2)

31% 0

Niacin (B3)

22% 4

Vitamin B6

13% 0

Folate equivalent (total)

52% 207

Folate (food)

- 97

Folic acid

- 65

Vitamin B12

71% 2

Vitamin D

80% 12

Vitamin E

21% 3

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 223
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