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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large nonstick skillet over medium high heat, cook beef, breaking up with the back of a spoon for 4 minutes/until no longer pink. | 2. Reduce heat to medium. Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. Cook, stirring often, for 5 minutes or until onions are softened. | 3. Pour in stock, cook, stirring until slightly thickened. Stir in beans; cook 2 minutes more until heated through. | 4. To freeze: Let mixture cool. Ladle into freezer containers. Seal, label and date. Freeze for up to 3 months. | 5. To serve: Thaw filling in microwave or in refrigerator over night. Heat in a saucepan until warmed through. Spoon ¼ cup 850 ml) of the mixture in to pita pockets; top with salsa, veggies and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	8	ounces	ground lean	265.2	0.0	52.292	6.0973
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	-	-	-	-
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
purpose flour	2	teaspoons		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
beef stock	1/2	cup		85.68	9.3366	3.1626	4.0446
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
pita bread	6	halved	warmed	-	-	-	-
mozzarella cheese			shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.