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Pinto Bean Nachos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.6426
Energy (kCal)837.624
Carbohydrates (g)39.0984
Total fats (g)66.8745
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Tortilla Chips: | 2. Preheat oven to 425 degrees F. | 3. Arrange the tortilla wedges in a single layer on a large baking sheet. | 4. Lightly coat the wedges with cooking spray. | 5. Bake for 5-8 minutes (depending on your oven), or until crisp. | 6. Repeat the procedure with the remaining tortilla wedges. | 7. Nachos: | 8. Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly. | 9. Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes. | 10. Partially mash the bean mixture with a potato masher until slightly thick. | 11. Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 12 quartered - - - -
    cooking spray - - - -
    kosher salt - - - -
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    pinto bean 2 cans undrained - - - -
    queso fresco 1 cup crumbled 364.78 3.6356 22.0698 29.0604
    salsa 1 cup 75.4 17.264 3.952 0.442
    avocado 1 cup peeled diced 240.0 12.795 3.0 21.99
    cilantro 6 tablespoons chopped 1.38 0.2202 0.1278 0.0312

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



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