This recipe derives its name from ingredients indigenous to the Tuscan area of Italy.

Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 1 wrap)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until lightly browned, stirring occasionally. Stir in beans. Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4 cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts. Serve warm.

Nutrition Facts

381 calories; calories from fat 25%; fat 10.4g; saturated fat 4.2g; mono fat 4.3g; poly fat 1.1g; protein 16.7g; carbohydrates 59.2g; fiber 6.4g; cholesterol 21mg; iron 4.3mg; sodium 795mg; calcium 354mg.
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