Veggie Flautas With Skinny Guacamole
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 14.5041 |
| Energy (kCal) | 503.7528 |
| Carbohydrates (g) | 69.6933 |
| Total fats (g) | 25.483 |
-
Cuisine
Latin American >> Mexican >> Mexican
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Saute the portobello strips. | 2. Soften the tortillas by warming them, one at a time, on a comal or a 9" cast iron skillet. | 3. Place strips of portobello down the center of each softened tortilla and tightly roll up the tortilla as if it were a cigar. | 4. Seal rolled tortilla with 2 or 3 tooth picks. | 5. Coat the rolled tortillas on all sides with butter flavored cooking spray, or paint lightly with vegetable oil and sprinkle with salt. | 6. Place seam side down on a baking dish. | 7. Bake in a preheated 375 F oven until crisp, about 20 minutes. | 8. Skinny Guacamole: | 9. Using a blender or food processor, process the tomatillos with the garlic, chiles and cilantro to a puree. | 10. Add the avocado, in pieces, and the sour cream, processing just enough to combine. | 11. Season to taste with salt, pepper and fresh lemon juice. | 12. Rinse scallions with cold water, chop with a knife, and stir in by hand. | 13. To assemble the dish, place a layer of shredded (or chopped) lettuce on each plate along with diced fresh tomatoes. | 14. Top with 3 baked flautas per plate. | 15. Serve the guacamole in individual dipping bowls or drizzle on top of flautas. | 16. Serve with bottled picante sauce. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| corn tortilla | 12 | - | - | - | - | ||
| portabella mushroom | 12 | sliced | - | - | - | - | |
| cooking spray | butter-flavored | - | - | - | - | ||
| salt | - | - | - | - | |||
| lettuce | 4 | cups | shredded | 21.6 | 4.1328 | 1.9584 | 0.21600000000000003 |
| tomato | 1 | cup | diced | 26.82 | 5.7961 | 1.3112 | 0.298 |
| tomatillo | 2 | rinsed quartered | 290.2995 | 52.9797 | 8.709 | 9.2533 | |
| garlic clove | 1 | - | - | - | - | ||
| green chili | 1/4 | cup | diced | 15.0 | 3.5475 | 0.75 | 0.075 |
| cilantro | 3 | sprigs | 1.5333 | 0.2447 | 0.142 | 0.0347 | |
| avocado | 1 | peeled pitted | - | - | - | - | |
| cream | 3 | tablespoons | sour low fat | 148.5 | 2.9925 | 1.6335 | 15.606 |
| salt pepper | - | - | - | - | |||
| lemon juice | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.