Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1202
Calories
53g
Protein
30g
Fat
184g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Yogurt | 170g plain Greek | 100 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- 4 8-inch-diameter flour tortillas
- 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 cup chopped white onion
- 1 15-to 16-ounce can black beans, rinsed, drained
- 1/2 cup salsa, divided
- 2 garlic cloves, chopped
- 1 teaspoon chili powder
- 1 cup coarsely grated hot pepper
- Monterey jack cheese
- 1/4 cup chopped fresh cilantro
- Sour cream
- Additional salsa
- Fresh cilantro sprigs (for garnish)
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