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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Stir garbanzo beans, tomatoes, mint, olives, balsamic vinegar, and sea salt together in a bowl. | 2. Heat a skillet over medium heat. Cook tortillas, one at a time, in hot skillet until warmed through and pliable, 1 to 2 minutes. | 3. Spoon garbanzo bean mixture into warm tortillas. Top with greens, avocado slices, and queso fresco. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
tomato	1	cup	diced	26.82	5.7961	1.3112	0.298
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
black olive	2	ounces	sliced	50.4333	0.0	11.22	0.2833
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
sea salt	1/2	teaspoon		50.4333	0.0	11.22	0.2833
corn tortilla	6			-	-	-	-
green	3	cups	mixed	25.08	4.9362	2.508	0.1482
avocado	1		sliced	-	-	-	-
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302

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