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Black Bean Potato Chimichangas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.508
Energy (kCal)2020.3778
Carbohydrates (g)198.4203
Total fats (g)115.5182
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees Fahrenheit. | 2. In a large mixing bowl combine all ingredients, except oil and tortillas. | 3. Divide potato bean mixture between tortillas. | 4. Roll up tortillas in a burrito fashion and place on a sheet pan. Allowing at least a 1 1/2 inch space between chimichangas. | 5. Brush each chimichanga very well with vegetable oil. | 6. Bake 35-40 minutes until golden brown. Allow to rest for five minutes after baking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 package Diced - - - -
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    corn 1/2 cup 62.35 13.5575 2.3707 0.9788
    jalapeno 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    salt 1/4 teaspoon - - - -
    monterey jack cheese 2 cups shredded - - - -
    flour tortilla 12 - - - -
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0

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



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