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Fresh Veggie and Yogurt Chimichangas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.0061
Energy (kCal)1623.05
Carbohydrates (g)85.4313
Total fats (g)115.697
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Heat canola oil in a skillet on low heat. The oil should cover the bottom of the skillet. | 2. 2. Spread a thin layer of yogurt onto the middle of the tortilla. | 3. 3. Spread a couple spoonfuls of refried beans on top of the yogurt. | 4. 3. Add a couple spoonfuls of pico de gayo on top of the beans. | 5. 4. Add about 1/4 avocado on top of the pico de gayo. | 6. 5. Add a couple spoonfuls of cheese on top of the avocado. | 7. 6. Fold in the bottom, then the sides to make a burrito shape. It should be closed on all sides except one to minimize spilling in the skillet. | 8. 7. Place burrito into oil that has been heated on low. | 9. 8. Turn after 2 minutes or when the bottom is slightly browned. Then cook for two minutes on the other side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 2 - - - -
    yogurt 1 cup 149.45 11.417 8.5015 7.9625
    pico de gallo 2 cups 158.72 48.0256 0.0 0.0
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    chihuahua cheese 2 cups shredded 987.36 14.6784 56.9184 78.3552
    tortilla 8 - - - -
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0

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



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