Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
926
Calories
43g
Protein
37g
Fat
112g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salad Dressing | 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
- =
- 1 11-ounce package Mexican rice mix, prepared, cooled
- 1 15-ounce can pinto beans, drained
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/4 cup bottled Italian salad dressing
- lettuce leaves or crisp corn tortilla shells (cup shaped)
- sour cream for garnish
- avocado chunks for garnish
- =
Directions
1
Combine rice, beans and cheese in large mixing bowl. Pour dressing over rice mixture; toss lightly. Serve on lettuce leaves or crisp tortilla shells; garnish with sour cream and avocado.
Recipe sourced from
fandom