Chalupa

1. Wash and sort beans.

2. Soak beans overnight.

3. Drain soaking liquid.

4. Place all ingredients in large pan.

5. Cover with water, bring to a boil, reduce heat to simmer and cook 4-6 hours or until meat falls apart and is tender.

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Nutrient	Quantity
Total fats	69.3158 g
Protein	150.9679 g
Carbohydrates	39.6738 g
Energy	1353.8657 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5294 g
Water	828.7436 g
Aspartic acid	14.4053 g
Calcium, Ca	319.0762 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.3488 g
Lutein + zeaxanthin	2309.2578 g
Fiber, total dietary	9.7455 g
Fatty acids, total saturated 22:0	0.003 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	2719.8325 g
Niacin	53.2786 mg
Hydroxyproline	0.4993 g
Vitamin A, RAE	270.0547 g
Fatty acids, total trans-polyenoic	0.1573 g
Arginine	9.5869 g
Riboflavin	2.6523 mg
Tocopherol, beta	0.013 mg
Fatty acids, total polyunsaturated 15:0	0.0342 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4005 g
Fatty acids, total saturated 20:1	0.4294 g
Glutamic acid	22.8633 g
Sodium, Na	833.2146 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5753 g
Total lipid (fat)	69.3158 g
Manganese, Mn	1.1006 mg
Fructose	2.6593 g
Proline	6.1155 g
Fatty acids, total saturated 16:0	14.89 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	9.0288 g
Sucrose	1.1976 g
Choline, total	539.1588 mg
Fatty acids, total polyunsaturated 18:1 t	0.4172 g
Sugars, total	18.5773 g
Serine	6.2674 g
Fatty acids, total saturated 10:0	0.0763 g
Fatty acids, total saturated 18:0	7.7987 g
Fatty acids, total saturated 20:4 undifferentiated	0.472 g
Vitamin B-6	4.1702 mg
Selenium, Se	231.1302 g
Ash	10.6504 g
Vitamin D	259.9206 IU
Fatty acids, total saturated 18:1 undifferentiated	27.7721 g
Pantothenic acid	6.3614 mg
Phenylalanine	6.1721 g
Copper, Cu	1.1893 mg
Betaine	19.5268 mg
Thiamin	3.7414 mg
Retinol	20.52 g
Methionine	3.9908 g
Iron, Fe	12.1541 mg
Carbohydrate, by difference	39.6738 g
Phosphorus, P	1320.6699 mg
Folate, total	102.8311 g
Tocopherol, gamma	0.3062 mg
Lycopene	1.134 g
Alanine	8.479 g
Cholesterol	451.441 mg
Valine	7.544 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.041 g
Fatty acids, total saturated 18:2 undifferentiated	9.899 g
Glycine	6.7297 g
Carotene, alpha	233.6841 g
Glucose (dextrose)	3.2111 g
Fatty acids, total saturated 14:0	0.8847 g
Zinc, Zn	20.0703 mg
Isoleucine	6.9978 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0676 g
Fatty acids, total polyunsaturated	11.3586 g
Tocotrienol, gamma	0.1539 mg
Leucine	12.1435 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1094 g
Tocotrienol, alpha	0.1994 mg
Fatty acids, total trans-polyenoic 18:3i	0.041 g
Vitamin A, IU	5054.5395 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0684 g
Folate, DFE	102.8311 g
Tryptophan	1.7898 g
Vitamin C, total ascorbic acid	563.6833 mg
Phytosterols	18.925 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	27.0326 g
Fatty acids, total saturated 20:0	0.1056 g
Fatty acids, total saturated 6:0	0.0007 g
Starch	0.88 g
Tyrosine	5.8094 g
Vitamin B-12	3.6936 g
Vitamin K (phylloquinone)	84.4086 g
Fatty acids, total saturated	24.0864 g
Histidine	5.9481 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	29.7785 g
Threonine	6.5507 g
Folate, food	102.8311 g
Fatty acids, total polyunsaturated 17:0	0.2128 g
Vitamin D (D2 + D3)	6.156 g
Cryptoxanthin, beta	300.9388 g
Vitamin D3 (cholecalciferol)	6.156 g
Vitamin E (alpha-tocopherol)	5.5665 mg
Fatty acids, total trans	0.5677 g
Fatty acids, total trans-monoenoic	0.4172 g
Magnesium, Mg	222.5842 mg
Lysine	13.0226 g
Potassium, K	3074.6899 mg
Cystine	1.7244 g
Fluoride, F	19.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	1	0	0	0
Onion	0.5	32	7.472	0.08
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
chili powder	2 teaspoons	15.228	2.6838	0.7711
cumin	1 teaspoon	7.875	0.929	0.4677
pork loin	1.5 1/2	1176.4827	0	67.3058
bean	1 cup	31	6.97	0.22
green chili pepper	1 can	89.955	21.2744	0.4498