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Recipes
Shopping list
Ingredients
- 2 tablespoons culantro, coarsely chopped
- 1 (16-oz) can reduced-sodium pinto beans, drained
- 1 (14.5-oz) can diced rutabagas, drained
- ½ cup salsa verde
- ½ teaspoon complete (or total) seasoning
Prep
- Chop culantro.
Steps
- Combine all ingredients in medium saucepan on medium.
- Cook and stir 4–5 minutes or until thoroughly heated. Serve.
Amount per ¼ recipe serving: Calories 80, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 550mg, Total Carb 16g, Fiber 0g, Sugars 4g, Protein 4g, Calc 2%, Vitamin A 4%, Vitamin C 8%, Iron 6%