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Recipe Summary

Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 500°.

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  • Place first 3 ingredients on a jelly-roll pan coated with cooking spray. Lightly coat vegetables with cooking spray, and sprinkle with salt and pepper. Bake at 500° for 12 minutes. Drain vegetables in a colander to remove excess moisture; set aside.

  • Drain beans, reserving 2 tablespoons liquid. Place beans, reserved 2 tablespoons liquid, and vinegar in a food processor; process until smooth. Stir in tomato sprinkles and oregano.

  • Warm tortillas according to package directions. Spread about 1/4 cup bean mixture over each tortilla, leaving a 1/4- inch margin around edge of tortillas. Divide vegetables evenly down the center of each tortilla, and sprinkle evenly with feta cheese; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

294 calories; fat 6.8g; saturated fat 2.8g; protein 12.3g; carbohydrates 46.4g; cholesterol 13mg; iron 3.3mg; sodium 794mg; calories from fat 21%; fiber 5.9g; calcium 121mg.
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