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Potato Breakfast Tacos

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3133
Energy (kCal)499.7865
Carbohydrates (g)5.9599
Total fats (g)55.167
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 19 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes. | 2. Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat. | 3. Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes. | 4. Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    red pepper flake 1/4 teaspoon - - - -
    potato 5 peeled shredded - - - -
    tomato sauce 1/2 can - - - -
    flour tortilla 8 - - - -
    salt black pepper to taste ground - - - -

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



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