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Low Fat Veggie Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6071
Energy (kCal)176.2022
Carbohydrates (g)36.8054
Total fats (g)1.5779
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the Enchilada Sauce: Boil Ancho peppers, de-vein, de seed. Put "meat" of pepper in the blender with tomatos, garlic, cumin, cinnamon, clove, pepper, vinegar, teaspoon of salt and a little bit of the cooking liquid until it is a thin paste. | 2. Saute all the remaining veggies with a spray of Pam and some salt/pepper/1 T garlic. Add the spinach last. | 3. Warm tortillas on a griddle with a little bit of Spray Oil (i.e., Pam). | 4. Dip the tortilla in the Enchilada sauce, cover both sides, Fill with Veggies and 1 T of cheese. Roll, put in baking pan. | 5. When all are rolled, pour rest of sauce over the baking pan. Sprinkle with remaining cheese. | 6. Bake until heated through in a 350 degree oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ancho chile 3 dried - - - -
    tomato 2 32.76 7.0798 1.6016 0.364
    garlic 3 tablespoons 37.995 8.4303 1.6218 0.1275
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cinnamon 1/4 teaspoon - - - -
    clove 1 dash - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    salt 1 teaspoon - - - -
    tortilla 12 - - - -
    mushroom 1/2 - - - -
    bell pepper 1 - - - -
    onion 1 60.0 14.01 1.65 0.15
    garlic 1 tablespoon 37.995 8.4303 1.6218 0.1275
    spinach 1 33.0 5.85 3.3 0.45
    colby monterey jack cheese 1 cup skim - - - -
    salt - - - -

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



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