Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1084
Calories
47g
Protein
28g
Fat
163g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
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 cup chopped fresh tomato
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- 1½ cups frozen or fresh whole-kernel corn
- 2 teaspoons reduced-calorie margarine
- 4 flour or corn tortillas
- ⅓ cup shredded Kraft reduced-fat cheddar cheese
- ¼ cup Land o' Lakes no-fat sour cream
Directions
1
Mix together the tomato, onion, green pepper, corn, and margarine in a 4-cup glass measuring cup.
2
Then, microwave on medium power for 4 to 5 minutes.
3
Put about ½ a cup of the veggie mixture onto each tortilla and sprinkle 1½ tablespoons cheddar cheese on top.
4
Microwave the tortillas on medium for 2 to 3 minutes, and then top each one with 1 tablespoon of the sour cream.
5
Roll up and serve!
Recipe sourced from
fandom