Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
908
Calories
22g
Protein
27g
Fat
148g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 1 ripe California avocado, peeled and seeded
- 1 medium onion, julienned
- 2 large green peppers, julienned
- 2 large red peppers, julienned
- 1 Cup fresh cilantro, finely chopped
- 1 ½ Cups fresh tomato salsa (see below)
- 12 flour tortillas
- non-stick cooking spray
- Fresh Tomato Salsa
- =
Directions
1
Spray skillet with cooking spray.
2
Lightly saute onion and green and red peppers.
3
Cut avocado into 12 slices.
4
Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa.
5
Fold tortillas and serve with Fresh Tomato Salsa.
Recipe sourced from
fandom