Vegetarian Beef & Bean Chile Verde
From EatingWell: January/February 2008 (changed by me to be vegetarian)
I substituted a block of tofu (18 oz) for the meat, added 1 tsp of soy, 1 tsp of worchetershire and 3 tbsp of oil to compensate.
Chile Verde, usually a slow-cooked stew of pork, jalapeņos and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.
CALORIES: 261.5 |
FAT: 10.5g |
PROTEIN: 15.4g |
CARBS: 29.2g |