| 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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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”