| By : Gori ( Posted on :15 Feb, 2007 ) | Total Views : 2211 | Previous | Next |
• Serves: 1
• Calories per serving: 527
• Calcium per serving: 551 mg
Ingredients:
• 1 8-inch flour tortilla
• ½ cup canned, drained pinto beans
• 1 cup shredded lettuce
• 1 tomato, chopped
• 1 Tablespoon chopped onion
• 1/2 cup shredded Cheddar or Monterey Jack cheese
• Salsa to taste
Directions
1. Warm flour tortilla in oven or microwave.
2. Mash beans with potato masher or fork and cook over medium heat, stirring occasionally.
3. Spread beans on tortilla.
4. Top with lettuce, onion, tomato, cheese and salsa.
Vegetable Rolls
• Nutrient Information
• 720 Calories
• 14 g Total Fat
• 4 g Saturated Fat
• 3 g Polyunsaturated Fat
• 127 g Carbohydrates
• 27 g Protein
• 177 RE Vitamin A
• 24 mg Vitamin C
• 341 mg Calcium
• 2323 mg Sodium
• 7 mg Iron
• 19 g Fiber
Directions
• 1 package Vigo Santa Fe Rice and Beans, prepared according to pkg directions
• 4 "wrap-style" flour tortillas, heated according to pkg directions
• 1 tablespoon Vegetable oil (olive, safflower, or canola)
• 1/2 Large onion, coarsely chopped
• 1/2 pound Mushrooms, sliced
• 1/2 cup Bell peppers, coarsely chopped (I used green and red for color)
• 1 clove Garlic, minced (or more, to taste)
• 2 tablespoons Fresh cilantro, chopped
• 1/2 teaspoon Ground cumin
• Salt and pepper to taste
• 1/2 cup Cheddar and/or Monterey Jack cheese
• Nonfat plain yogurt (or sour cream)
• Salsa
Directions
1. Add oil to a heated large skillet. Add onions and saute until soft-crisp (about 3 minutes).
2. Add garlic, peppers, mushrooms, cilantro, cumin, salt and pepper. Stir fry until soft but not mushy (about 5 minutes).
3. Place tortilla on plate. Spoon beans and rice into center, then add veggie mix. Top with cheese, followed by a little yogurt and salsa.
4. Wrap and eat.
