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Refried Radicchio Verde


"A fun spin on taco salad. Try scooping up this great dish with some tortilla chips for an even better treat."
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40 m servings 564 cals
Original recipe yields 4 servings

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  1. Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook and stir until soft, about 5 minutes. Reduce heat; stir in green salsa. Add vegetarian crumbles; cook and stir to break up the crumbles, about 5 minutes. Stir in water and refried beans. Season mixture with cumin, chili powder, and garlic powder. Simmer until flavors combine, about 5 minutes.
  2. Divide iceberg and radicchio among serving plates. Top with rice. Scoop hot mixture over rice. Garnish with sour cream and Monterey Jack cheese.

Nutrition Facts

Per Serving: 564 calories; 16.1 g fat; 61 g carbohydrates; 43.4 g protein; 22 mg cholesterol; 1226 mg sodium. Full nutrition

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Made as written except that I left at the vegetarian beef crumbles. Mainly because I am not a vegetarian but also because I used this as a side dish instead of the main. GREAT flavor to what is ...