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Mexican Zucchini and Corn Burrito

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4611
Energy (kCal)240.3877
Carbohydrates (g)22.8171
Total fats (g)15.9831
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally. | 2. Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender. | 3. Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    zucchini 2 halved cut - - - -
    kernel corn 1 package frozen - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    tomato jalapeno 1 can diced - - - -
    flour tortilla 4 used - - - -
    salsa 1/2 cup 37.7 8.632 1.976 0.221
    cheddar cheese 1 cup low-fat shredded - - - -
    yogurt 4 tablespoons low-fat sour 37.3625 2.8542 2.1254 1.9906
    hot sauce optional - - - -

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



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