Pollo and Pinto Mini Tacos

A freezer friendly mini taco made from pinto beans, chicken, cheddar cheese, and spinach.  Adding chopped spinach to the bean mixture makes for an easy way to get in more leafy greens, even if its only a little bit.

PER SERVING – MAKES 32

84 CALS EACH

PREP TIME

15 MINUTES

COOK TIME

30 MINUTES

CARBS PROTEIN FAT
10.7g 5.7g 2g

NUTRITION INFO

The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 2 Comments

  1. Heather Chrane-DeJarnett

    Drain and rinse beans first?

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