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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly grease 9-inch springform pan. | 2. and line with overlapping tortillas. | 3. Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa. | 4. Transfer mixture to prepared springform pan. | 5. Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours. | 6. Cool to room temperature on wire rack. Refrigerate overnight. | 7. Remove side of pan. Cut cheesecake into 8 wedges. | 8. Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides. | 9. Garnish each wedge with small dollop of salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	4			-	-	-	-
cream cheese	3	packages	reduced fat	-	-	-	-
egg	6	cups		2084.94	10.4976	183.1248	138.6558
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
jalapeno pepper	1/2		chopped	0.8156	0.1828	0.0256	0.0104
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
oregano leaf	1/2	teaspoon	dried	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
salsa				-	-	-	-

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