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Vegetarian Black Bean, Corn and Zucchini Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)20.2897
Energy (kCal)2266.1798
Carbohydrates (g)425.3664
Protein (g)126.2704
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)
    canola oil 1 teaspoon 39.78 0.0 0.0 4.5
    zucchini 2 cups diced 42.16 7.7128 3.0008 0.7936
    corn 10 ounces frozen 243.8056 53.0136 9.2703 3.8272
    black bean 15 ounces rinsed 1450.0765 265.1812 91.8524 6.0384
    enchilada sauce 2 cups divided 192.0 39.984 8.016 0.0
    cooking spray - - - -
    wheat tortilla 8 - - - -
    cheddar cheese 2 cups shredded divided reduced fat - - - -
    canola oil 1 teaspoon 39.78 0.0 0.0 4.5
    red onion 1/4 cup diced - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    vegetable broth 1/2 cup 81.18 13.161 2.9766 1.9188
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    honey 1 tablespoon - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1/2 teaspoon - - - -
    tomato 28 ounces crushed 182.5707 40.4831 9.5254 1.5876

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



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