Tlacoyos w/ Salsa Verde & Feta
lunchmexican
Time1 hr
Yield2 portions
Energy392 kcal
Components4
Ingredients
- 2Black Beans & RicottaTlacoyo Base (Black Beans & Ricotta)
- 130gSalsa Verde
- 20gcheese, feta
Instructions
Process
- As soon as the tlacoyos are finished cooking:
- Salsa verde spooned down the centre while hot
- Crumble over some feta
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 392 | 784 |
| Protein | 16.6 | 33.2 |
| Carbohydrates | 56.7 | 113.4 |
| Total Sugars | 5.2 | 10.4 |
| Free Sugars | 0.2 | 0.3 |
| Fat | 8.5 | 17.1 |
| Saturated Fat | 4.5 | 9.0 |
| Fibre | 11.8 | 23.5 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.9 | 3.8 |
| Iron | 5.03 | 10.1 |
| Calcium | 287 | 575 |
| Vitamin B12 | 0.898 | 1.8 |
| Omega 3 | 4.12 | 8.25 |
| Magnesium | 124 | 248 |
| Potassium | 900 | 1800 |
| Caffeine | 0 | 0 |
| Cost | £1.37 | £2.74 |
Component details (4)
Aggregated amounts used by this recipe.
- Tlacoyo Base (Black Beans & Ricotta) — Amount required: 2 batch
- Homemade Ricotta — Amount required: 35 g
- Homemade Ricotta (Pre-Straining) — Amount required: 0.7 batch
- Salsa Verde — Amount required: 130 g