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Shape Magazine's Roasted Veggie Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)21.9691
Energy (kCal)645.4749
Carbohydrates (g)56.8396
Protein (g)60.406
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)
    chicken broth 1 cup reduced sodium - - - -
    tomatillo 8 ounces husked rinsed halved 72.5747 13.2449 2.1772 2.3133
    white onion 1/2 quartered 32.0 7.472 0.88 0.08
    cilantro 3/4 cup 2.76 0.4404 0.2556 0.0624
    jalapeno 2 quartered 3.2625 0.7312 0.1024 0.0416
    garlic clove 3 201.7333 0.0 44.88 1.1333
    salt 1/2 teaspoon - - - -
    cumin 1/8 teaspoon ground 0.9844 0.1161 0.0468 0.0585
    nonstick cooking spray 201.7333 0.0 44.88 1.1333
    butternut squash 2 cups peeled cut 126.0 32.732 2.8 0.28
    russet potato 1 peeled cut - - - -
    red bell pepper 1 seeded chopped 201.7333 0.0 44.88 1.1333
    white onion 1/2 chopped 32.0 7.472 0.88 0.08
    cremini mushroom 8 ounces sliced 201.7333 0.0 44.88 1.1333
    garlic clove 3 chopped 201.7333 0.0 44.88 1.1333
    salt pepper 201.7333 0.0 44.88 1.1333
    canola oil 2 teaspoons 79.56 0.0 0.0 9.0
    monterey jack cheese 1 cup reduced fat 201.7333 0.0 44.88 1.1333
    corn tortilla 12 - - - -
    cotija cheese 1/4 cup crumbled 109.8 1.1909999999999998 6.0 9.0

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



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