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Mexican Tortillas

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Mexican Tortillas
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
646
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie646 kcal(31 %)
Protein25.83 g(26 %)
Fat34.02 g(29 %)
Carbohydrates65.65 g(44 %)
Sugar added0 g(0 %)
Roughage14.99 g(50 %)
Vitamin A344.77 mg(43,096 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.81 mg(23 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.48 mg(44 %)
Niacin10.89 mg(91 %)
Vitamin B₆0.77 mg(55 %)
Folate283.66 μg(95 %)
Pantothenic acid1.93 mg(32 %)
Biotin10.61 μg(24 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C132.28 mg(139 %)
Potassium1,425.78 mg(36 %)
Calcium484.59 mg(48 %)
Magnesium137.37 mg(46 %)
Iron4.47 mg(30 %)
Iodine24.25 μg(12 %)
Zinc4.11 mg(51 %)
Saturated fatty acids11.85 g
Cholesterol49.12 mg
Author of this recipe:

Ingredients

for
4
For Guacamole
2
ripe Avocados (peeled and chopped)
1
medium onion (finely chopped)
2
green Chile peppers (seeds removed; finely chopped)
2 tablespoons
Lime juice (or lemon juice)
½ teaspoon
½ teaspoon
1
medium, ripe tomato (finely chopped)
For Veggie Tacos
1
red Bell pepper (rinsed)
1
yellow Bell pepper (rinsed)
2 cups
canned red Kidney beans
¾ cup
Canned Corn
3
scallions (rinsed)
2
ripe tomatoes (rinsed)
1 cup
¾ cup
prepared Taco sauce
1 ¾ cups
8

Preparation steps

1.
For Guacamole:
2.
In a medium non-reactive bowl, whisk avocados, onion, chili peppers, lime or lemon juice, salt and pepper until creamy. Gently stir in the tomato.
3.
Cover with plastic wrap making sure the plastic touches the guacamole to prevent the air from discoloring the dip. Chill for at least one hour prior to serving.
4.
For Veggie Tacos:
5.
Halved the peppers, remove the seeds, cut into strips and chop. Rinse and drain the beans and corn.
6.
Trim the spring onions and cut into rings. Trim and dice the tomatoes. Rinse and dry the lettuce. Divide the vegetables, beans, and taco sauce between the taco shells. Sprinkle with shredded cheese. Serve with guacamole.