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Fresh, Healthy Salsa With Tortilla Chips

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.3256
Energy (kCal)548.8301
Carbohydrates (g)88.7726
Total fats (g)11.5114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add first 5 ingredients together. Cut lime in half and squeeze one half at a time over the tomato mixture. Keep one half of the squeezed lime; you will use it for the chips. | 2. Add 1/2 tablespoon of the salt. Mix it all together. Be sure to taste test! Keeps in fridge for about a week. | 3. To make chips:. | 4. Preheat oven to 400 degrees. | 5. Brush tortillas with small amount of olive oil. Rub each tortilla with lime wedge. Sprinkle remaining salt. Stack 3 tortillas at a time and cut into fourths with a pizza cutter. Spread tortilla wedges on pan, making sure not to overlap any. Bake for about five minutes. | 6. Let chips cool and store in airtight container. Delicious! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cups chopped 53.64 11.5922 2.6224 0.596
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    black bean 4 ounces rinsed 386.6871 70.715 24.494 1.6103
    lime 1 - - - -
    salt 1 tablespoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    corn tortilla 3 - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0

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



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