- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2003
Ingredients
Method
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, carrot, garlic, jalapeño chili powder and salt ; cook over medium heat, stirring often, until onion is softened, about 4 minutes. Stir in tomatoes and coriander.
Spread heaping 1/2 cup (125 mL) beef mixture on half of each tortilla; sprinkle with heaping 2 tbsp (25 mL) cheese. Fold uncovered half over filling. Bake on 2 rimmed baking sheets in top and bottom thirds of 400°F (200°C) oven, turning once and switching and rotating pans halfway through, until crisp, 10 minutes. Cut into wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 973 mg
- Protein 43 g
- Calories 724.0
- Total fat 29 g
- Cholesterol 82 mg
- Saturated fat 11 g
- Total carbohydrate 73 g
%RDI
- Iron 47.0
- Folate 12.0
- Calcium 31.0
- Vitamin A 63.0
- Vitamin C 20.0
