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Mexican Veggie Toss

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)133.6562
Energy (kCal)2370.0006
Carbohydrates (g)442.8344
Total fats (g)11.3871
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the beans, tomatoes, corn, chiles, cilantro, green onions and vinegar in a large bowl. Toss together until the vegetables are completely coated. Mix in hot pepper sauce and sour cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 2 cans drained 1983.6282 362.7538 125.6492 8.2603
    mexican tomato 1 can diced drained - - - -
    corn kernel 1 can drained 276.9265 54.6877 7.6525 3.0018
    green chilies 1 can chopped mild 97.1514 24.0 0.0 0.0
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    green onion 1/4 cup chopped 4.7925 1.0188 0.1722 0.0834
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    hot pepper sauce - - - -
    cream sour low fat - - - -

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



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