Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
763
Calories
25g
Protein
56g
Fat
45g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 6 nopales (cactus leaves)
- 1 onion, quartered
- 4 garlic cloves, crushed
- 1/4 cup cider vinegar
- 1 tablespoons dried oregano, preferably Mexican
- 1 tablespoon red pepper flakes
- 3/4 cup extra-virgin olive oil
- Fine sea salt to taste
- 3 plum (Roma) tomatoes, cut into thin wedges
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 avocado, peeled, pitted, and thinly sliced
- 1/2 cup (2 ounces) grated queso fresco or ricotta salata cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes