Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Seed | 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
- =
- 24 each Quail Eggs, cooked sunny-side up
- 12 each Corn Tortillas, cut into 2” circles fried until crisp
- 1 Cup Black Bean Puree (see recipe)
- 1 Cup Avocado Roasted Pepper Salsa (see recipe)
- BLACK BEAN PUREE
- 8 oz Black Beans
- 2 each Strips of bacon, chopped
- ½ each Onion, chopped
- 1 clove Garlic, minced
- ½ each Jalapeño, chopped
- To taste: Salt and Pepper
- AVOCADO ROASTED PEPPER SALSA
- 2 each California Avocados, skin off, seed out
- 1 each Red Pepper, roasted, peeled and seeded, finely diced
- 1 each Yellow Pepper, roasted, peeled and seeded, finely diced
- ¼ Cup Red Onion, finely diced
- 1 each Jalepeno, finely diced
- 2 each Roma tomatoes, seeded, finely diced
- ¼ Cup Fresh cilantro, chopped
- 1 each Lime, juiced
- To taste: Salt and Black Pepper
- =
Directions
In a medium sized saucepan, sauté the bacon until crisp. Add the garlic, onion and jalapeno. Cook for 3 minutes. Then add the black beans and cover with water. Simmer the beans until they are soft. (more water may need to be added during cooking) Finally with a hand held mixer, puree the beans until smooth. Keep hot for service.
AVOCADO ROASTED PEPPER SALSA
In a stainless steel mixing bowl, mix all ingredients and adjust seasoning.
TO ASSEMBLE
Start by spreading one teaspoon of black bean puree on each of the crisp corn tortillas followed by the avocado salsa. Place the sunny-side up quail eggs on top and garnish with a plush of cilantro.