Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
954
Calories
29g
Protein
52g
Fat
108g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| 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 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Olive | 1 large (4g) | 4 |
| 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
- Vegetable oil cooking spray
- 6 ounces baked tortilla chips
- 1 can (15 ounces) low-sodium black beans, rinsed and drained
- 1 green bell pepper, diced
- 1/2 cup frozen corn, thawed
- 1/4 teaspoon ground cumin
- 1/4 cup sliced black olives
- 3 tablespoons pickled jalapeño slices
- 1 1/2 cups reduced-fat shredded Mexican blend cheese
- 4 large plum tomatoes (about 12 ounces), chopped
- 1/2 cup chopped red onion
- 1/4 cup cilantro, chopped
- 1 teaspoon fresh lime juice
- 1/2 avocado, diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes