Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
660
Calories
25g
Protein
28g
Fat
83g
Carbs
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Epazote | 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 tablespoons vegetable oil, divided
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 3 cloves garlic, finely chopped
- 4 medium tomatoes, roughly chopped
- 3 medium zucchini, diced
- 1 cup canned black beans, rinsed and drained
- 4 leaves fresh epazote, (or 1 teaspoon fresh oregano), finely chopped
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup tomatillo (green) salsa
- 8 teaspoons grated Monterey Jack cheese (or )
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