Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- chicken filling
- 1 large plump chicken breast
- 1/2 cup celery (tops and tender
- -inside stalks)
- 1/2 med white onion
- 2 or 3 peppercorns
- 2 tbsp olive oil
- 1 red pepper
- 1 yellow pepper
- 1 1/2 large red onions
- 1/2 cup chopped cilantro leaves
- salt to taste
- pepper to taste
- bean filling
- 1 lbs bag of pinto beans (red or
- -pink)
- 8 cup water
- salt to taste
- 1/4 onion
- 1/4 cup olive oil
- =
Directions
Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and saute for about 10 minutes. Watch closely so that peppers don"t go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve. Cook beans in water for approximately 1 ½ hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (onions will cook from the heat of the beans). Drizzle with olive oil. Let sit. Tortillas: warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds. Salsa: two large, peeled and chopped tomatoes. Serves 4