Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
668
Calories
24g
Protein
29g
Fat
85g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 16 baked (no oil) tortilla chips (about 1 ounce)
- 1½ ounces reduced-fat Monterey jack cheese, shredded
- ⅓ cup drained rinsed black beans
- ⅓ cup drained Mexican-style canned corn kernels
- ⅓ cup chopped fresh cilantro
- 1 Large plum tomato, seeded, chopped
- 1 green onion, chopped
- 1 generous tablespoon canned mild green chilis
- 3 tablespoons purchased chunky mild salsa
Directions
1
Preheat oven to 350°F.
2
Arrange tortilla chips closely together on ovenproof plate.
3
Combine ⅓ of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl.
4
Add salsa and toss to distribute evenly.
5
Spoon vegetable mixture over chips.
6
Sprinkle remaining cheese over.
7
Bake until heated through and cheese on top is melted, about 15 minutes.
8
Serve Immediately.
Recipe sourced from
fandom