| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Vegetarian | Sandwiches, Vegetarian, Cooking lig | 4 | servings |
INGREDIENTS
| 1 | Eggplant; peeled cut into 1-inch pieces 2 pounds | |
| 1 | c | Pieces onion; 1 inch pieces |
| 1 | c | Cubed green bell pepper; 1 inch pieces |
| 1 | c | Cubed red bell pepper; 1 inch pieces |
| 1 | tb | Dried italian seasoning |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Extra-virgin olive oil |
| 1/2 | ts | Crushed red pepper |
| 1/4 | ts | Salt |
| 1/2 | c | Canned cannellini beans; drained or other white beans |
| 4 | Fat-free flour tortillas -10-inch diameter | |
| 1 1/3 | c | Shredded part-skim mozzarella cheese |
| 1 | c | Diced tomato |
INSTRUCTIONS
1. Preheat oven to 450°F. 2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until lightly browned, stirring occasionally. Stir in beans. Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4 cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts. Serve warm. Yield: 4 servings (serving size: 1 wrap). Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g); protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron 4.3mg; sodium 795mg; calcium 354mg. WW-7 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light March 1998 Posted to EAT-LF Digest by [email protected] on Apr 22, 1999, converted by MM_Buster v2.0l.
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