11 Ingredients
  • 2 cups chicharrones
  • 4 to 6 tortillas, or as many as needed
  • 1 pound dried pinto beans, rinsed
  • about 10 cups cold water
  • 1/3 cup rendered lard
  • 1/2 cup finely chopped white onion
  • 4 cloves garlic, smashed
  • 2 cups (packed) coarsely grated cheddar or monterey jack cheese
  • 2 teaspoons salt, or to taste
  • Freshly ground black pepper
  • Chopped parsley or cilantro, to garnish
Nutrition
585
29% daily value
6 servings
                                       
                                            balanced, high-​fiber, low-​sugar, gluten-​free
     

Fat

40% 26

Saturated

66% 13

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

20% 60

Carbs (net)

- 46

Fiber

55% 14

Sugars

- 3

Sugars, added

- 0

Protein

57% 29

Cholesterol

17% 50

Sodium

45% 1074

Calcium

46% 456

Magnesium

40% 168

Potassium

25% 1176

Iron

26% 5

Zinc

31% 3

Phosphorus

83% 578

Vitamin A

10% 88

Vitamin C

7% 6

Thiamin (B1)

48% 1

Riboflavin (B2)

27% 0

Niacin (B3)

8% 1

Vitamin B6

37% 0

Folate equivalent (total)

102% 409

Folate (food)

- 409

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

4% 1

Vitamin E

3% 0

Vitamin K

7% 8
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