By Paul Scally
Bean Kaled by Cheese
3 steps
Prep:10minCook:10min
This vegetarian Mexican inspired dish mixes together sauteed kale, pinto beans, unsweetened BBQ sauce, and is topped with shredded cheese. This goes well with some meatloaf or taco meat as well. I used my own BBQ sauce recipe, which you can find linked below:
https://s.samsungfood.com/qmvi5
Updated at: Fri, 09 Feb 2024 20:56:47 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories321.3 kcal (16%)
Total Fat10.2 g (15%)
Carbs43.9 g (17%)
Sugars5.3 g (6%)
Protein16.8 g (34%)
Sodium859.5 mg (43%)
Fiber12.2 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Vegetables
1 lbfrozen kale
2onions
diced small
15golive oil
30gminced garlic
1 ½ tspchili powder
1 ½ tspcumin
1 ½ tsppaprika
½ tspsalt
Beans
Instructions
Step 1
Chop up veggies. Add vegetables, garlic, and oil to a skillet over medium heat. Cook until onions are translucent.
frozen kale1 lb
olive oil15g
onions2 
minced garlic30gStep 2
Add the seasonings to the veggies
chili powder1 ½ tsp
cumin1 ½ tsppaprika1 ½ tsp
salt½ tspStep 3
Add bbq sauce and beans to the skillet. Cook over medium heat for a few minutes. Top with shredded cheese
can pinto beans29 oz
unsweetened bbq sauce75g
cheddar cheese50gNotes
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