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Mexican Vegetable Roll-Ups

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.4522
Energy (kCal)837.642
Carbohydrates (g)89.8867
Total fats (g)36.695
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. | 2. Stir in corn, beans, cilantro, tomato, green chilis and salsa. | 3. Spread cream cheese mixture over each tortilla to edges. | 4. Roll up each; cut off tapered ends. | 5. Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours. | 6. To serve, cut each roll into 1-inch slices. | 7. Garnish with cilantro sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 1 package softened - - - -
    cream 1/3 cup sour 151.8 3.5497 1.8707 14.835
    taco seasoning mix 1 tablespoon 4.982 1.4917 0.0 0.0
    corn kernel 1/2 cup thawed drained 92.355 18.2384 2.5521 1.0011
    black bean 1/2 cup drained rinsed 330.77 60.4892 20.951999999999998 1.3774
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    plum tomato 1 cup seeded chopped - - - -
    salsa 2 tablespoons 10.44 2.3904 0.5472 0.0612
    green chilies 2 tablespoons diced drained mild 8.1 2.001 0.0 0.0
    cheese 1/2 cup shredded 238.275 1.5795 14.445 19.3995
    tortilla 3 - - - -

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



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