Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
931
Calories
34g
Protein
45g
Fat
108g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| 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 |
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 15-oz can black beans, rinsed and drained
- 2 teaspoons minced garlic
- One lime’s worth of fresh lime juice
- 2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
- 1/3 cup crumbled goat cheese (optional)
- 1/2 cup chopped roasted green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper, if you like spicy food like me
- 1 jalapeño, diced
- 1 Fresno pepper, diced
- Sea salt and black pepper, to taste
- 1 jar of salsa verde
- 8 organic corn tortillas
- Monterey Jack cheese
- Chopped fresh cilantro
- Sliced avocado
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes