Ingredients:
- 1/4 cup jalapeno-stuffed pimientos, cut in half
- salt , to taste
- cracked black pepper , to taste
Directions:
- Heat the olive oil over medium heat in a large saute pan.
- Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
- Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
- Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
- Heat all the tortillas in this manner and keep covered on a warming tray.
- Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.85 Kcal (439 kJ) | ||
| Calories from fat | 37.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 6% | |
|---|---|---|---|
| Sodium | 25.68mg | 1% | |
| Potassium | 135.92mg | 3% | |
| Total Carbs | 14.86g | 5% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 216.22 Kcal (905 kJ) | ||
| Calories from fat | 77.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 6% | |
|---|---|---|---|
| Sodium | 52.95mg | 1% | |
| Potassium | 280.28mg | 3% | |
| Total Carbs | 30.64g | 5% | |
| Sugars | 0.85g | 2% | |
| Dietary Fiber | 5.23g | 10% | |
| Protein | 5.28g | 5% | |
| Vitamin C | 1.4mg | 1% | |
| Iron | 1.5mg | 4% | |
| Calcium | 62.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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