Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
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
- 3 tbs lime juice
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp salt
- ⅛ tsp cayenne pepper
- 1 medium red onion, cut into rings
- 1 pound asparagus spears, trimmed
- 1 large green, yellow and red bell peppers, each cut into slices
- 1 medium yellow squash, cut into slices
- 1 medium zucchini, cut into slices
- 8 small flour tortillas
- 16 oz can refried beans, heated
- ½ cup shredded mexican cheese blend
Directions
Heat outdoor grill.
In a bowl, stir juice, cumin, chili powder, salt, cayenne.
Place onion rings on plate, brush both sides with some of the lime juice mixture.
Microwave on high 1 min.
Set aside.
Place asparagus in a plastic bag, peppers in a second bag, and squash and zucchini in a third bag.
Divide remaining lime juice mixture among the 3 bags.
Coat all vegetables with nonstick spray and grill covered.
Grill asparagus 10 min. and onion 8 min.
In a grill basket, cook single layer of peppers 10 min.
Remove the peppers and add squashes in single layer,
Grill for 6 min.
Place all veggies on a platter.
Heat tortillas according to package directions.
Spread each with 2 tbs beans, then ¾ cup veggies.
Top with 1 tbs each cheese.
Fold in half.
Repeat with remaining tortillas and filling.
Serve with guacamole and salsa.