Nutrition balance score
Great
Glycemic Index
38
Low
Nutrition per serving
Calories2764.6 kcal (138%)
Total Fat29.7 g (42%)
Carbs490.7 g (189%)
Sugars53.4 g (59%)
Protein150.3 g (301%)
Sodium1391.9 mg (70%)
Fiber117.8 g (421%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 tablespoonolive oil
2onions
large, diced
2jalapeños
large, diced, leave a few seeds for heat if you like
6garlic cloves
roughly minced
1 heaping teaspooncumin
1 heaping teaspoonoregano
2 earscorn
cut off the cob
2 cansbeans
pinto, white, black, drained and rinsed
6tomatillos
medium, husks removed, well rinsed and chopped
4 cupslow-sodium vegetable broth
or water, more as needed
salt
pepper
to taste
cilantro
to serve
lime juice
Instructions
Step 1
Char the onions, jalapeños, and tomatillos over the gas flame (or in the oven), then roughly chop.
Step 2
In large pot, heat oil over high hear, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant.
Step 3
Add the beans, tomatillos, half the corn, corn cobs, and vegetable broth/water, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes.
Step 4
Add the remaining corn, lime juice, cilantro, and season to taste. Remove the corn cobs.
Step 5
Serve with crumbled feta cheese, tortillas, rice, avocados, etc.
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
One-dish
