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Italian Vegetable Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.6923
Energy (kCal)1089.1282
Carbohydrates (g)128.1557
Total fats (g)36.291
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the garlic, onion, green pepper, mushrooms, and tomato in the oil. | 2. Combine the tomato sauce, oregano, basil, and black pepper. | 3. Divide cottage cheese and half of the tomato sauce between the 8 tortillas. | 4. Divide sauteed vegetables between the tortillas. | 5. Spray a large baking pan with cooking spray. | 6. Roll up tortillas and place in the baking dish. | 7. Cover the tortillas with the remaining sauce and with the cheese. | 8. Bake 10-15 minutes at 350 degrees. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    onion 1 chopped 64.0 14.944 1.76 0.16
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    mushroom 1/2 sliced - - - -
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    tomato sauce 16 ounces 512.568 81.6026 26.717 8.8906
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    basil 2 teaspoons 0.4063 0.0468 0.0556 0.0113
    black pepper 2 teaspoons ground 11.546 2.9417 0.4779 0.15
    cottage cheese 1 1/2 cups 308.7 10.647 35.028 13.545
    tortilla 8 - - - -
    mozzarella cheese shredded - - - -

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



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