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Bean Burrito Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.9424
Energy (kCal)880.1583
Carbohydrates (g)38.7093
Total fats (g)48.4262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix refried beans, pinto beans, Rotel tomato's, cheese (I leave a little cheese to add to the top before I bake) and place in an 8x8 baking dish. | 2. Bake at 350 for 20-30 minutes ot until heated thru. | 3. After cooling slightly, put a layer of sour cream (depending on taste, I like a little thicker layer myself) followed by the chopped onion and if you choose, the jalapeno's (I put the jalapeno's on top so people can eat around them if they want). | 4. Serve with dip size Fritos or Tortilla chips. | 5. (I have used this same recipe with flour tortillas for simple bean burritos at a childs birthday party. I just used mild Rotel and nixed the jalapeno's). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean 16 ounces refried 131.5416 18.5973 19.0509 2.2680000000000002
    pinto bean 15 ounces - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    sharp cheddar cheese 1 - 1 1/2 cup shredded - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    rotel tomato chilies 10 ounces 252.1667 0.0 56.1 1.4167
    jalapeno 1/2 cup canned 13.05 2.925 0.4095 0.1665
    tortilla chip - - - -

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



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