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Vegetable Burritos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.8749
Energy (kCal)555.4432
Carbohydrates (g)56.8437
Total fats (g)33.0938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender. | 2. Remove from heat; drain. | 3. Combine cooked vegetables, drained kidney beans, olives, and pepper. | 4. Spoon about 1/2 cup bean mixture evenly down center of each tortilla. | 5. Top with 1 tbls. | 6. sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling. | 7. Coat a large nonstick skillet or griddle with cooking spray. | 8. Heat over medium-high heat until hot. | 9. Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated. | 10. Top with 1 tbls salsa. | 11. Garnish with parsley or cilantro if desired. | 12. Yield: 8 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mushroom 4 1/2 cups sliced - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    green pepper 1 cup chopped 29.8 6.9136 1.2814 0.2533
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    kidney bean 1 can 80.0 11.3103 11.5862 1.3793
    olive 2 tablespoons chopped ripe - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    flour tortilla 8 - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    chunky salsa 1 cup divided 64.0 16.0 0.0 0.0
    cheddar cheese 1/2 cup shredded - - - -
    vegetable oil cooking spray - - - -
    parsley - - - -

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



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