Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
803
Calories
24g
Protein
51g
Fat
74g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Pepita | not in our table | 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
- 3 or 4 corn tortillas, preferably homemade (page 84)
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon ground ancho chile
- 2 cloves garlic, thinly sliced
- 1 small shallot lobe, thinly sliced
- 1 small tomato, chopped (or substitute 1/3 cup canned crushed tomatoes in their juices)
- 1/3 cup cooked chickpeas, preferably homemade (page 47), drained and rinsed
- 3/4 cup lightly packed spinach leaves, stacked, rolled, and thinly sliced
- Kosher or sea salt
- Freshly ground black pepper
- 1/2 avocado, peeled, seeded, and cut into chunks
- 1 ounce feta cheese, crumbled
- 1 tablespoon roasted pumpkin seeds (pepitas)
- Hot pepper sauce, such as Tabasco
- 1/2 lime
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