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Vegetarian Mexican Pita

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.5485
Energy (kCal)635.4147
Carbohydrates (g)101.0404
Total fats (g)10.9255
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook dry brown rice according to directions. | 2. Preheat oven at 350°F. | 3. Mix beans, brown rice, cheese, spinach, onion, cumin powder, and chipotle tobasco sauce in mixing bowl. Stir well. | 4. Separate mixture into two pita pockets. | 5. Place halves on backing sheet covered with tin foil and let them bake in the oven for 8-10 minutes. | 6. Remove from oven, let them sit for 2-3 minutes and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pita pocket 2 - - - -
    black bean 2/3 cup 441.0267 80.6523 27.936 1.8365
    brown rice 1/8 cup cooked 71.6925 15.1048 1.4279 0.5489999999999999
    cheese 1 ounce fat free 100.0755 0.6634 6.0669 8.1478
    spinach 1/2 cup chopped 3.45 0.5445 0.429 0.0585
    green onion 1 19.17 4.0754 0.6887 0.3337
    cumin powder 1/2 teaspoon - - - -
    tabasco sauce - - - -

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



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