Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 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
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- 1 med. California avocado
- as needed Non-stick cooking spray
- 1 ¼ Cups Onion, julienne strips
- 1 ½ Cups Sweet green pepper, julienne strips
- 1 ½ Cups Sweet red pepper, julienne strips
- 1 Cup Cilantro
- 1 ½ Cups Fresh tomato salsa (recipe below)
- 12 Flour tortillas, 8-inch
- Fresh Tomato Salsa
- Yields: 1 1/2 cups.
- 1 Cup Fresh tomatoes, diced
- 1/3 Cups Onions, diced
- ½ clove Garlic, minced
- 1/3 tsp Jalapeno peppers, minced
- 2 tsp Cilantro, minced
- 1 pinch Cumin
- 1 ½ tsp Fresh lime juice
- =
Directions
Prepare fresh tomato salsa in advance (see below). Spray skillet with non-stick cooking spray.
Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve.
Salsa Preparation
Mix together all ingredients and refrigerate.
Serving Suggestions
This makes a quick snack for children after school or easy lunch. The fresh salsa can be made ahead and keeps for 2 days under refrigeration.