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Portabella Enchiladas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.6126
Energy (kCal)1599.4491
Carbohydrates (g)194.8237
Total fats (g)50.3665
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside. | 2. In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above. | 3. Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes. | 4. Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 1/2 chopped 57.42 3.4191 0.4132 4.698
    green bell pepper 1/2 chopped 14.595 3.197 0.5004 0.1876
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    black bean 1 can rinsed drained smashed 991.8141 181.3769 62.8246 4.1301
    enchilada sauce organic 1 can used - - - -
    hot salsa 2 cups - - - -
    flour tortilla 6 - - - -
    cheddar cheese 1 cup grated - - - -
    fontina 1 cup sliced 513.48 2.046 33.792 41.1048
    portabella mushroom 2 diced - - - -
    cream sour fat free - - - -

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



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