Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat broiler.

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  • Combine first 6 ingredients in a bowl, and set aside.

  • Combine rice and basil; set aside.

  • Arrange bell pepper, zucchini, yellow squash, and 1/4 cup red onion in a single layer on a baking sheet. Broil for 12 minutes or until the vegetables are browned; spoon into a large bowl. Drizzle vinegar and oil over vegetables; toss to coat.

  • Warm tortillas according to package directions. Spoon 1/4 cup of rice mixture down center of each tortilla. Top each with 1/2 cup roasted vegetables, 2 tablespoons tomato mixture, and 1 tablespoon cheese; roll up.

Nutrition Facts

231 calories; calories from fat 16%; fat 4.2g; saturated fat 1.4g; mono fat 2g; poly fat 0.4g; protein 5.5g; carbohydrates 43.7g; fiber 2.1g; cholesterol 6mg; iron 1.5mg; sodium 499mg; calcium 60mg.
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