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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or a dutch oven put the oil, onion, garlic and zucchini. | 2. Stir-fry the mixture over medium-high heat until it is 3/4 cooked. | 3. Add 1 1/2 Table. flour and blend. | 4. Slowly stir in the vegetable broth. | 5. Add the chili powder and ground cumin and mix again. | 6. Bring the mixture to a boil, and then reduce heat to low. | 7. Add the pinto beans and the corn. | 8. Simmer for 10-15 minutes, stirring occasionally until everything is tender and much of the liquid has evaporated. | 9. Add salt to taste. | 10. The mixture will thicken somewhat as it cools. | 11. To assemble, put the hot filling in either corn or flour tortillas and top with grated cheese, diced tomatoes, shredded lettuce and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
zucchini	3/4		diced	24.99	4.5717	1.7787	0.4704
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
vegetable broth	8	ounces		149.6853	24.2672	5.4885	3.5380000000000003
chili powder	3	tablespoons		67.68	11.927999999999999	3.2304	3.4272
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
pinto bean	15	cans	rinsed drained	-	-	-	-
corn	1 1/2	1/2		187.05	40.6725	7.1122	2.9362
salt				-	-	-	-
corn tortilla	8 -12			-	-	-	-
tomato	3		diced	120.6297	26.0694	5.8975	1.3403
lettuce	4	cups	shredded	21.6	4.1328	1.9584	0.21600000000000003
cheese	2	cups	grated	953.1	6.318	57.78	77.598
cream	16	ounces	sour	898.1119	21.0013	11.0676	87.77

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