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Suggest a better descriptionIn a dry saucepan over medium heat, roast peppercorns, annatto seeds, cumin seeds, chili powder and oregano until seeds begin to pop, about 5 minutes. Place the roasted seeds in a blender with the salt and grind finely. Set aside. Heat the olive oil in the pan over medium-hihg heat and saute the onions and peppers until soft, about 5 minutes. Add the spice mix and cook 3-5 minutes more, adding water if needed to keep the vegetables from sticking. Cover the stacked tortillas with paper towels and heat in the microwave on high for 30 seconds. Place each tortilla on a plate. LAyer with cheese, vegetables mixture, lettuce and tomato. Nutritional info per serving: 293 cal; 11.9g pro, 33.9 g carb, 13.9g fat Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford Posted to MM-Recipes Digest V3 #214 Date: 08 Aug 96 00:14:23 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 10 | ||
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Calories: 1139 | ||
Calories from Fat: 337 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 39.9mg | 12 % | |
Sodium 2159.5mg | 74 % | |
Potassium 825.6mg | 22 % | |
Total Carbohydrate 161.7g | 48 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 149.5g | ||
Protein 37.5g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1139
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