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Bean and Rice Tacos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)152.4014
Energy (kCal)3239.7682
Carbohydrates (g)626.005
Total fats (g)19.6837
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet, sautè the veggies in 2-3 Tbs of cooking oil. I used grapeseed oil. | 2. Add remaining ingredients except for the tortillas. Bring to boil and reduce heat to simmer. Simmer uncovered for 20 minutes or until no longer runny. | 3. Meanwhile fry your tortillas in oil until soft. Fold and lightly sprinkle with salt. | 4. Place about 1/4 cup of bean mixture and top with your choice of toppings: shredded cabbage, cheese, avocado, cilantro, sour cream, etc. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 2 cups cooked 1147.08 241.6768 22.8468 8.7848
    black bean 2 cans undrained 1983.6282 362.7538 125.6492 8.2603
    picante salsa 1 cup used - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic clove 3 -4 chopped - - - -
    jalapeno pepper 3 -4 chopped 0.0 0.0 0.0 0.0
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    corn tortilla 20 - - - -

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



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