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
877
44% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, gluten-​free
     

Fat

61% 39

Saturated

99% 20

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

30% 89

Carbs (net)

- 69

Fiber

82% 21

Sugars

- 4

Sugars, added

- 0

Protein

86% 43

Cholesterol

25% 75

Sodium

67% 1611

Calcium

68% 685

Magnesium

63% 252

Potassium

50% 1764

Iron

39% 7

Zinc

34% 5

Phosphorus

124% 868

Vitamin A

15% 131

Vitamin C

16% 10

Thiamin (B1)

58% 1

Riboflavin (B2)

31% 1

Niacin (B3)

10% 2

Vitamin B6

36% 1

Folate equivalent (total)

153% 613

Folate (food)

- 613

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 1

Vitamin E

3% 1

Vitamin K

15% 12
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