|For taco sauce|
|Canned green chilies in brine||4 Ounce (1 Can)|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Lemon)|
|Canned refried beans||16 Ounce (1 Can)|
|Cheddar cheese||3⁄4 Cup (12 tbs), grated|
|Iceberg||1 , shredded|
Pre-heat the oven to 325°F.
To make the sauce - finely chop the onions, drain and finely chop the chilies.
Peel and chop the tomatoes, then mix the onions, chilies and tomatoes with the lemon juice in a mixing bowl.
Heat the oil in a pan, add the beans and cook gently for 4—5 minutes, then mash roughly with a fork.
Place the taco shells in the oven until they are warm - approximately 3 minutes.
Spoon the beans into the hot taco shells.
Top with the lettuce, grated cheese, and a spoonful of sauce.
Serving size: Complete recipe
Calories 1739 Calories from Fat 599
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 32.2 g161%
Trans Fat 3.7 g
Cholesterol 132.2 mg44.1%
Sodium 3488.3 mg145.3%
Total Carbohydrates 215 g71.8%
Dietary Fiber 46.1 g184.2%
Sugars 47.3 g
Protein 76 g151.1%
Vitamin A 172.7% Vitamin C 307.7%
Calcium 113.4% Iron 242.3%
*Based on a 2000 Calorie diet