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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Vegetarian Vegtime4 4 servings

INGREDIENTS

4 Flour tortillas or flavored flour; (10 inch)
OR flavored flour tortillas
1 1/2 c Liquid egg substitute
OR 6 large eggs; beaten
1/4 c Chopped fresh cilantro
2 ts Ground cumin
1 1/2 tb Fresh or bottled minced garlic
1 ts Ground coriander
1/2 ts Salt
1 tb Vegetable or olive oil
2/3 c Bottled salsa
Preferably guajillo or chipotle
OR tomatillo
4 oz Adzuki or garbanzo or lentil sprouts; (or a
Combination)
4 oz Sunflower sprouts or snow pea sprouts
OR red clover sprouts; (or a combination)
1/4 c Shredded cheddar cheese

INSTRUCTIONS

4 SERVINGS LACTO
Look for packages of fresh sprouts at specialty produce markets or large
supermarkets. If the only sprouts available are alfalfa and mung, use a
combination.
Preheat oven to 350 degrees. Wrap tortillas in aluminum foil and heat in
oven until warmed through, 10 to 12 minutes. Or, wrap in damp paper towels;
set aside to warm after filling is cooked. To warm, heat in microwave oven
on HIGH power until warmed, 40 seconds to 1 minute.
In medium bowl, combine egg substitute or eggs, cilantro, cumin, garlic,
coriander and salt; mix well. In large nonstick skillet, heat oil over
medium-high heat. Add egg mixture and stir-fry until eggs are softly set, 2
to 3 minutes. Add salsa and stir-fry 1 minute. Add sprouts and stir-fry
until sprouts are just heated through, 1 minute. To serve, spoon mixture
down center of warm tortillas; top with cheese. Fold edges over filling and
roll up.
PER WRAP: 336 CAL.; 19G PROT.; 12G TOTAL FAT (3G SAT. FAT); 40G CARB.: 8MG
CHOL.; 997MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 26
Converted by MM_Buster v2.0l.

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