mexican

Yucatan Style Papadzules with Pumpkin Seed Sauce and Egg

This dish pairs hard-boiled eggs, sliced with pumpkin seeds, corn tortillas and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

32 g Carbohydrates

44 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

1.98 piece (48g) corn tortillas 105 kcal
136g hard-boiled eggs, sliced 194 kcal
60g pumpkin seeds (pepitas) 335 kcal
178g chicken broth, low sodium 11 kcal
0.74 tsp (1g) salt 0 kcal
0g salsa roja 0 kcal
2.72 tbsp (22g) white onion, finely chopped 9 kcal

Cooking instructions

pumpkin seeds (pepitas)chicken brothsalt
Blend pepitas with warm broth until very smooth; add salt and a splash more broth to make a pourable sauce.
pumpkin seeds (pepitas)
Warm the pepita sauce in a small pan on low, stirring, without boiling.
corn tortillas
Warm tortillas in a dry skillet until flexible.
corn tortillashard-boiled eggs
Fill tortillas with sliced hard-boiled eggs, roll, and place seam-side down on a plate.
corn tortillaspumpkin seeds (pepitas)salsa rojawhite onion
Spoon warm pumpkin seed sauce over the tortillas and top with salsa and chopped onion.