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Vegetable Enchiladas (Oamc)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)43.6222
Energy (kCal)2268.9926
Carbohydrates (g)388.055
Protein (g)103.5162
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)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    tomato paste 1/4 cup 54.12 12.4806 2.8512 0.3102
    vegetable broth 1 can reduced sodium 196.68 31.886 7.2116 4.6488
    salt - - - -
    pepper - - - -
    cayenne - - - -
    monterey jack pepper cheese 3 cups grated - - - -
    black bean 1 can 991.8141 181.3769 62.8246 4.1301
    spinach 10 ounces thawed squeezed frozen 62.3689 11.0563 6.2369 0.8505
    corn kernel 10 ounces thawed 371.3784 73.3401 10.2625 4.0256
    jalapeno 1 chopped 1.6312 0.3656 0.0512 0.0208
    scallion 6 chopped separated 192.0 44.04 10.98 1.14
    corn tortilla 16 low fat - - - -

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



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