13 Ingredients
  • Cooking spray
  • 8 flour or corn tortillas, cut into wedges
  • Ground cumin
  • Salt and freshly ground black pepper
  • 2 to 3 cups shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends)
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 cup salsa or pico de gallo sauce
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 3 seeded, peeled and chopped avocados
  • 2 to 3 tablespoons fresh lime juice
  • 1 to 2 tablespoons freshly chopped cilantro leaves
  • 1 tomato, chopped
  • Smoked paprika, if desired
Nutrition
713
36% daily value
4 servings
                                       
                                            vegetarian
     

Fat

70% 46

Saturated

66% 13

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 6

Carbs

20% 60

Carbs (net)

- 39

Fiber

84% 21

Sugars

- 8

Sugars, added

- 0

Protein

55% 27

Cholesterol

18% 55

Sodium

54% 1290

Calcium

55% 548

Magnesium

52% 219

Potassium

38% 1768

Iron

33% 6

Zinc

42% 5

Phosphorus

88% 618

Vitamin A

54% 487

Vitamin C

63% 57

Thiamin (B1)

26% 0

Riboflavin (B2)

49% 1

Niacin (B3)

33% 5

Vitamin B6

62% 1

Folate equivalent (total)

85% 341

Folate (food)

- 341

Folic acid

- 0

Vitamin B12

67% 2

Vitamin D

2% 0

Vitamin E

35% 5

Vitamin K

332% 399
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