Directions:
- Heat taco shells according to package directions. Meanwhile, in a large skillet, saute the cabbage, onion and red pepper in oil for 5 minutes or until crisp-tender. Sprinkle with sugar.
- Stir in the beans, salsa, chilies, chili powder, garlic and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Spoon into taco shells. Garnish with cheese and avocado. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.86 Kcal (2470 kJ) | ||
| Calories from fat | 336.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.34g | 57% | |
|---|---|---|---|
| Cholesterol | 53.47mg | 18% | |
| Sodium | 1120.23mg | 47% | |
| Potassium | 1010mg | 21% | |
| Total Carbs | 49.46g | 16% | |
| Sugars | 9.13g | 37% | |
| Dietary Fiber | 14.03g | 56% | |
| Protein | 20.92g | 42% | |
| Vitamin C | 45.2mg | 75% | |
| Iron | 2.7mg | 15% | |
| Calcium | 292.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 158.33 Kcal (663 kJ) | ||
| Calories from fat | 90.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 57% | |
|---|---|---|---|
| Cholesterol | 14.35mg | 18% | |
| Sodium | 300.69mg | 47% | |
| Potassium | 271.1mg | 21% | |
| Total Carbs | 13.28g | 16% | |
| Sugars | 2.45g | 37% | |
| Dietary Fiber | 3.77g | 56% | |
| Protein | 5.62g | 42% | |
| Vitamin C | 12.1mg | 75% | |
| Iron | 0.7mg | 15% | |
| Calcium | 78.5mg | 29% | |
* 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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