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Spinach and Corn Tortilla Bake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.2723
Energy (kCal)559.5171
Carbohydrates (g)61.4306
Total fats (g)10.7241
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425°F. | 2. In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit. | 3. Pulse, adding the rest of the spinach in batches, until all is coarsely chopped. | 4. Coat an 8-9 inch square baking dish with butter or oil. | 5. Lay 4 tortillas in the bottom of dish, overlapping slightly. | 6. Layer with half of beans, salsa, spinach mixture and cheese. | 7. Repeat with remaining ingredients, ending with cheese and pressing in gently. | 8. Cover dish with foil, place on a rimmed baking sheet. | 9. Bake until bubbling, 25-30 minutes. | 10. Remove foil, and continue baking until golden, 15-20 minutes more. | 11. Cool for 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cilantro leaf 1 cup 3.68 0.5872 0.3408 0.0832
    scallion 4 chopped 128.0 29.36 7.32 0.76
    salt pepper 201.7333 0.0 44.88 1.1333
    baby spinach 10 ounces 65.2038 10.2909 8.107999999999999 1.1056
    corn tortilla 4 - - - -
    pinto bean 2 cups cooked - - - -
    salsa 1 cup 75.4 17.264 3.952 0.442
    monterey jack pepper cheese 8 ounces 201.7333 0.0 44.88 1.1333
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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