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Mexican Tostada Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.4502
Energy (kCal)427.3365
Carbohydrates (g)41.0165
Total fats (g)29.9279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes. | 2. Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    onion 1/2 diced 32.0 7.472 0.88 0.08
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    coriander 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    yves 1 package ground - - - -
    tomato juice 3/4 cup 30.9825 6.4334 1.5491 0.5285
    lettuce 5 cups shredded 27.0 5.166 2.448 0.27
    tostada 10 - - - -
    salsa 1/2 cup 37.7 8.632 1.976 0.221
    monterey jack cheese 1/2 cup old shredded - - - -
    avocado 1 peeled pitted chopped - - - -
    plum tomato 2 plum vine-ripened chopped - - - -
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674

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



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