Directions:
- In large, non-stick skillet, heat oil until hot.
- Saute onion, garlic and green pepper until onion is translucent, about 4 minutes.
- Add cumin and oregano and mix until fragrant.
- Add cilantro, tomato, crumbles and salsa.
- Bring to a boil, reduce heat and simmer 3 minutes.
- Season to taste with tabasco sauce, salt and pepper.
- Serve in taco shells, over cooked brown rice, or use to make nachos.
- Can store refrigerated up to 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.14 Kcal (511 kJ) | ||
| Calories from fat | 52.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Sodium | 693.68mg | 29% | |
| Potassium | 454.2mg | 10% | |
| Total Carbs | 14.05g | 5% | |
| Sugars | 7.09g | 28% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.8mg | 77% | |
| Calcium | 78.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 58.81 Kcal (246 kJ) | ||
| Calories from fat | 25.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 9% | |
|---|---|---|---|
| Sodium | 334.02mg | 29% | |
| Potassium | 218.71mg | 10% | |
| Total Carbs | 6.77g | 5% | |
| Sugars | 3.41g | 28% | |
| Dietary Fiber | 1.89g | 16% | |
| Protein | 2.98g | 12% | |
| Vitamin C | 18.8mg | 65% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 6.6mg | 77% | |
| Calcium | 38mg | 8% | |
* 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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