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Vegetable Bean Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)64.3038
Energy (kCal)946.2615
Carbohydrates (g)79.7639
Protein (g)34.3906
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)
    tomato 16 ounces crushed 104.3261 23.1332 5.4431 0.9072
    cilantro 1 1/2 cups chopped divided 5.52 0.8808 0.5112 0.1248
    heavy cream 3/4 cup 306.0 2.4659999999999997 2.556 32.472
    onion 1 chopped divided 60.0 14.01 1.65 0.15
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 4 - - - -
    red bell pepper 1 chopped - - - -
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    kidney bean 16 ounces canned 131.5416 18.5973 19.0509 2.2680000000000002
    zucchini 1 chopped 33.32 6.0956 2.3716 0.6272
    salt pepper - - - -
    onion powder 1/4 teaspoon 2.046 0.4747 0.0625 0.0062
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    red pepper 1/4 teaspoon 0.3125 0.0688 0.0146 0.0034
    tortilla 8 - - - -
    monterey jack pepper cheese 2 cups shredded - - - -
    tomato 2 sliced 32.76 7.0798 1.6016 0.364
    guacamole 1 cup - - - -

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



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