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Vegetarian Torta Mexicana

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.151
Energy (kCal)343.85
Carbohydrates (g)62.9199
Total fats (g)1.5627
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry potato slices in a little oil until golden brown. | 2. Cut the bolillos in half horizontally, and remove enough crumb to create a hollow. | 3. Toast both bolillio halves in a toaster oven or under a broiler. | 4. Coat both sides with mayonnaise. | 5. Spread refried beans over the bottom half only and sprinkle with grated cheese. | 6. Place bottom halves under the broiler just long enough to melt the cheese. | 7. After broiling, top the beans with the potato slices, chili strips, avocado and cabbage. | 8. Drizzle with crema, and a squeeze of lime juice. | 9. Cover with the top half of the roll. | 10. Eat with both hands and have plenty of napkins ready. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bolillo french 2 - - - -
    potato 1 boiled sliced - - - -
    vegetable oil - - - -
    mayonnaise - - - -
    black bean 1/2 cup refried 330.77 60.4892 20.951999999999998 1.3774
    manchego cheese 1 cup grated - - - -
    poblano chile 1 roasted cut - - - -
    avocado 1/2 peeled sliced - - - -
    napa cabbage 1 cup shredded 13.08 2.4307 1.199 0.1853
    crema - - - -
    lime wedge - - - -

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



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