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Stacked Roasted Vegetable Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)81.9354
Energy (kCal)1534.5108
Carbohydrates (g)120.1615
Protein (g)88.4334
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano chile 1 cut 50.4333 0.0 11.22 0.2833
    red bell pepper 2 cut 50.4333 0.0 11.22 0.2833
    cauliflower 1/2 cut 13.375 2.659 1.0272 0.1498
    potato 1 cups peeled cut sweet 115.5 26.235 3.075 0.135
    onion 1 halved slivered 44.0 10.274000000000001 1.21 0.11
    corn kernel 1 cup 184.71 36.4767 5.1042 2.0022
    heat safe oil 3 tablespoons 50.4333 0.0 11.22 0.2833
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    salt black pepper 50.4333 0.0 11.22 0.2833
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    salsa 2 cups 150.8 34.528 7.904 0.884
    baby spinach leaf 2 ounces 50.4333 0.0 11.22 0.2833
    corn tortilla 9 -10 halved - - - -
    cheese 2 cups shredded used 953.1 6.318 57.78 77.598
    cream sour - - - -
    scallion sliced - - - -

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



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