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Vegetarian Taco Salad - Low Fat

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)188.248
Energy (kCal)5826.7084
Carbohydrates (g)1125.5223
Total fats (g)87.6609
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir first seven ingredients (through sour cream) together in a large bowl until combined. | 2. Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!). | 3. Layer chips on serving plates and top with taco mixture. | 4. Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kidney bean 16 ounces rinsed drained 131.5416 18.5973 19.0509 2.2680000000000002
    corn 8 3/4 3/4 drained 5301.625 1078.6265 136.8255 68.8485
    green chilies 4 ounces 30.6175 7.5636 0.0 0.0
    rom tomato 2 -3 diced 126.0833 0.0 28.05 0.7083
    green onion 3 sliced 57.51 12.2262 2.0661 1.0011
    taco seasoning 1 tablespoon 27.531 4.959 0.3848 0.0
    cream 1/3 cup sour 151.8 3.5497 1.8707 14.835
    green 4 -5 cups shredded mixed 0.0 0.0 0.0 0.0
    corn tortilla chip 5 ounces baked 126.0833 0.0 28.05 0.7083

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



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