Serve with Leafy Avocado Radish Salad (see recipe link below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Method
In nonstick skillet, heat oil over medium heat; cook onion, chili powder and salt until softened, about 3 minutes. Add squash, green pepper and orange juice; cover and simmer until tender and liquid is evaporated, about 10 minutes. Stir in tomato.
Spoon about 1 cup (250 mL) along centre of each tortilla; sprinkle with 1/4 cup (50 mL) cheese. Fold up bottom edge, then sides; roll up. Place, seam side down, on greased rimmed baking sheet; bake in 350°F (180°C) oven until crispy, 10 minutes. Cut diagonally in half.
Nutritional facts <b>Per serving:</b> about
- Sodium 669 mg
- Protein 14 g
- Calories 407.0
- Total fat 17 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 52 g
%RDI
- Iron 23.0
- Folate 50.0
- Calcium 26.0
- Vitamin A 96.0
- Vitamin C 82.0
