Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
1026
Calories
48g
Protein
56g
Fat
93g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 7 ripe plum tomatoes, cored
- 2 or 3 serrano chilies, stemmed, seeded and minced
- 1/2 small white onion, chopped
- 1 large garlic clove, chopped
- 1 Tbs. canola oil
- 1/2 tsp. salt
- 4 large, thick corn tortillas, preferably stale
- 1 1⁄2 cups bottled salsa (if not using roasted tomato sauce)
- 1⁄4 cup canola oil, plus more as needed
- 8 eggs
- Fine sea salt and freshly ground pepper, to taste
- 1 cup canned refried pinto beans, warmed
- 2⁄3 cup Mexican
- (see Notes), sour cream or crème fraîche
- 1⁄3 cup crumbled
- or
- cheese (see Notes) or grated dry
- Monterey jack cheese
- 1 Tbs. coarsely chopped fresh cilantro
- 1 small avocado, halved, pitted, peeled and
- cut into 1⁄2-inch cubes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes