Red Bean and Green Grain Taco Bowl

Ingredients

• 2 fresh poblano chile peppers, seeded and roughly chopped
• 1 cup cilantro leaves (picked from 1 bunch)
• 3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
• 2 cloves garlic, chopped
• 3 cups water or broth (amount needed for wheat berries, adjust if needed)
• 1 cup uncooked wheatberries
• Salt to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 tablespoons tomato paste
• 1/2 cup water or broth
• 1 3/4 cups cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried)
• Kosher or coarse salt to taste

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 14 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Cumin	1 tsp ground (2.1g)	8
Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Topping	not in our table	0
Water	not in our table	0
Wheat	not in our table	0
Red Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.