Tex-Mex Flatbread
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
1346
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,346 cal. | (64 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 20.4 g | (68 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 300 μg | (100 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,927 mg | (48 %) | ||
| Calcium | 460 mg | (46 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the dough
- ¼ cube Yeast (10 grams) (approximately 1/3 ounce)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- For the topping
- 200 grams Kidney beans (canned)
- 200 grams Canned corn
- 200 grams Ground meat
- 1 Avocado
- 100 grams Cheddar cheese (grated)
- 1 green chili pepper
- 2 Tbsps Sour cream
Preparation steps
1.
For the dough: Crumble the yeast into a bowl and stir in 100 ml (approximately 1/2 cup) lukewarm water and the sugar until smooth. Add the flour, olive oil and salt and knead until smooth. Cover and let rise in a warm place for 1 hour.
2.
Divide the dough into 2 balls, roll out on a lightly floured work surface into round discs (around 22-26 cm) (approximately 8-10 inches) and place on a greased baking sheet.
3.
Preheat the oven to 220°C (approximately 425°F).
4.
Rinse the beans and corn in a colander then drain.
5.
Halve, pit and peel the avocado. Cut into wedges.
6.
Cut the chile pepper into rings. Spread the sour cream over the dough, sprinkle with the remaining toppings and bake for about 10-12 minutes.
7.
Cut chili pepper in rings. emphasize sour cream on the dough and distribute all the ingredients evenly on it. Finally, sprinkle cheese and bake about 10-12 minutes..
