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Vegetarian Tostada with Chipotle Cream
CHEF TIMES TWO19Ingredients
75Minutes
620Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 corn tortillas
- 2/3 cup vegetable oil
- 2 cups butternut squash (diced)
- 1 red bell pepper (diced)
- 2 zucchinis (diced)
- 1 yellow zucchini (diced)
- 1 fennel bulb (diced)
- 3 Tbsp. EVOO
- 1 tsp. Mexican oregano
- 1 tsp. cumin seeds (or powder)
- 1 Tbsp. coarse kosher salt
- 1 tsp. pepper
- 1 cup crumbles (soy chorizo)
- 2 avocados (sliced into 1-inch pieces)
- 1 cup sour cream
- 2 chipotle peppers (diced)
- 1 Tbsp. adobo
- lime (optional)
- fresh cilantro (optional)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat9g45% |
| Trans Fat0.5g |
| Cholesterol20mg7% |
| Sodium1890mg79% |
| Potassium1180mg34% |
| Protein10g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber12g48% |
| Sugars9g |
| Vitamin A140% |
| Vitamin C120% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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