Chips: preheat oven to 350 F. Spread tortilla pieces out on a baking sheet and coat with olive oil spray. Bake 8-10 minutes, until lightly golden. While still warm, sprinkly chips with cumin and salt. When cool, store in resealable plastic bags until ready to use.
Salsa: brush eggplant and peppers with olive oil and season with salt and pepper. Grill 3-4 minutes per side, until golden brown and tender (not mushy). Remove vegetables from grill, cut into ½-inch pieces and transfer to a medium bowl. Add remaining ingredients and toss to combine.
8 g fat (29%)
5 g fiber
57% carbs (35 grams)
14% protein (8.5 grams)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 70 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 11.2mg||3 %|
|Sodium 979.5mg||34 %|
|Potassium 614.4mg||16 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 22.9g|
|Protein 7.8g||11 %|
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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: 210
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