Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
636
Calories
33g
Protein
36g
Fat
53g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Bean | not in our table | 0 |
| Taco | 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
- =
- 1 can (16 ounces) refried beans
- 1 can (4 ounces) chopped green chiles, drained
- 1 envelope (1 1/2 ounces) taco seasoning mix
- 2 California avocados, seeded and peeled
- 1 Tbsp lemon juice
- taco sauce to taste
- 1 Cup sour cream
- shredded lettuce
- 1 tomato, chopped
- ripe olives, sliced
- shredded Cheddar cheese
- tortilla chips
- =
Directions
1
In a small bowl, mix together refried beans, chiles and taco seasoning mix; spread over serving platter. Coarsley mash together avocados, lemon juice, and taco sauce; spread over bean mixture.
2
Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all.
3
Serve with tortilla chips.
Recipe sourced from
fandom