Squash and Pepper Burritos
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 407 |
| pro | 14 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 52 g |
| fibre | 5 g |
| chol | 30 mg |
| sodium | 669 mg |
| % RDI: | - |
| calcium | 26 |
| iron | 23 |
| vit A | 96 |
| vit C | 82 |
| folate | 50 |
Serve with Leafy Avocado Radish Salad (see recipe link below).
Ingredients
Preparation
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.
Additional information : Serve with: Leafy Avacado Radish Salad
Source : Canadian Living Magazine: November 2003
- Keywords : Main Course; Dinner; Mexican; Bake; Cheese; Green pepper; Squash;
Related content
-
Salsa Turkey Meat Loaf
Serve with: Baked potatoes and roasted beets. Turkey and salsa elevate everyday meat loaf to...
-
Chicken Fajitas
Gather around the dinner table for a fun weeknight supper. Set out succulent chicken, toppings...
-
Pepperoni and pasta bake
This is a wonderful way to use leftovers and it is great the day after as well. It's mildly spicy...
-
