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Baked Veggie Chimichangas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.5424
Energy (kCal)759.6314
Carbohydrates (g)55.5289
Total fats (g)41.7298
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. | 2. In a large bowl, mix rinsed and drained beans, olives, chilies, coleslaw mix, cheese and salsa. | 3. Wrap tortillas in a clean kitchen towel, sprinkle towel with water and microwave on high for 45-90 seconds to soften. | 4. Lay tortillas flat. | 5. Spread each tortillas with 1/6 (or 1/8) of the filling in a band near one edge. | 6. Fold over sides and roll up tightly. | 7. Place chimichangas seam side down on lightly oiled cookie sheet. | 8. Bake in oven until crisp and brown, about 15 minutes. | 9. Top with optional salsa and sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean 2 cans rinsed drained 160.0 22.6207 23.1724 2.7586
    olive 1 can sliced drained ripe - - - -
    green chilies 1 can diced 97.1514 24.0 0.0 0.0
    cabbage 1 cup shredded 22.25 5.162000000000001 1.1392 0.08900000000000001
    cheese 1 cup grated 476.55 3.159 28.89 38.799
    chunky salsa 1 cup 3.68 0.5872 0.3408 0.0832
    flour tortilla 6 -8 - - - -
    salsa - - - -
    cream sour - - - -

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



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