Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
944
Calories
46g
Protein
29g
Fat
130g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tsp vegetable oil
- 2 med green peppers, julienned
- 2 med onions, sliced
- 16 oz jar of salsa
- 2 x 15 oz can of kidney beans, drained and rinsed
- 2 x 11 oz can of mexican-style corn, drained
- 3 cup cooked rice
- 6 cup shredded lettuce
- 10 1/2 oz bag of tortilla chips
- 1 1/2 cup shredded cheddar cheese
- x sour cream for garnish
- =
Directions
1
Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream.
Recipe sourced from
fandom