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Yield: 4 Servings |
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378 Calories |
7.8 Grams Fat |
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Cafeterias, WVUH |
Featured on menu 7/31/02 | ||
| Amount: | Ingredients: | ||
| 1 cup | Diced Fresh Tomatoes | ||
| 1 cup | Diced Potatoes | ||
| ¾ cup | Diced Fresh Onions | ||
| ¾ cup | Diced Green Pepper | ||
| 1/3 cup | Fresh Zucchini Cubes | ||
| 1 tsp | Dried Oregano Leaves | ||
| 2/3 tsp | Dried Rosemary Leaves | ||
| 1 tsp | Dried Thyme Leaves | ||
| 1 cup | Northern Beans, cooked | ||
| 1 cup | Pinto Beans, cooked | ||
| 4 oz | Part-Skim Mozzarella, shredded | ||
| 4 | Spinach Tortillas | ||
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Line baking sheet with aluminum foil. Spray with non-stick cooking spray. Arrange tomatoes, potatoes, onions, peppers and zucchini on pan. Spray with non-stick cooking spray. Sprinkle with combined seasonings. |
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| Roast vegetables at 375 degrees for 20 minutes. | |||
| Drain and rinse beans. Add beans to roasted vegetables and continue to cook for 15 to 20 minutes or until tender and browned. | |||
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Spoon 1-cup vegetables and 1 oz. cheese on each tortilla. Fold, wrap in foil and keep hot. Serve with salsa. |
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