Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
888
Calories
36g
Protein
15g
Fat
153g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
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 fat-free flour tortillas (6 to 8 inches in diameter)
- 2 cups sliced mushrooms (5 ounces)
- 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups fresh spinach leaves
- 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
- =
Directions
1
Heat tortillas as directed on package.
2
While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat.
3
Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender.
4
Stir in beans; heat through. Stir in spinach; remove from heat.
5
Divide bean mixture among tortillas. Sprinkle with cheese.
6
Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.
7
Fold remaining end down.
8
Makes 4 servings
Recipe sourced from
fandom