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Ingredientes
- 14 ounce (2 pkgs.) sliced portobello mushrooms
- Â Â One-half tsp. chili pwdr
- Â Â Oil
- 1 lrg sweet onion, peeled and cut horizontally into one-half inch-thick
- Â Â slices
- 2 x red bell peppers, cut lengthwise into wide strips
- 1/4 c. water
- Â Â Ten 10 inch flour tortillas
- 10 Tbsp. shredded part-skim mozzarella cheese
- Â Â Black bean salsa (see recipe below)
Direcciones
- Sprinkle mushroom slices with chili pwdr. Glaze a large nonstick skillet with just sufficient oil to moisten. Heat over high heat. Add in mushroom slices. Cook for about 3 to 3 and one-half min, turning once. Remove from skillet and set aside. Glaze skillet with more oil. Add in onions and cook about 1 to 1 and one-half min per side over high heat, till lightly charred. Remove from skillet and set aside. Add in pepper strips and cook, stirring occasionally, for about 2 min, just till peppers begin to char. Add in water, cover and cook 2 min longer. Set aside.
- Place a flour tortilla on a work surface. In a row down the center of the tortilla place 2 to 3 mushroom slices, 2 red pepper strips and some onion.
- Sprinkle proportionately with 1 Tbsp. mozzarella. Roll up like a cigar. Wrap in waxed paper, twisting ends to seal.
- Continue with remaining tortillas, vegetables and cheese, wrapping each tortilla individually. Wrapped tortillas can be kept in the refrigerator for up to 3 days. When ready to serve, microwave on high power for 45 seconds to 1 minute for each tortilla. Unwrap and place on a plate. Spoon some salsa over each tortilla.
- Makes 5 servings (10 tortillas).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 5 servings | |
| Calories 54 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 127mg | 5% |
| Potassium 485mg | 14% |
| Total Carbs 10.94g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.07g | 3% |
| Protein 3.31g | 5% |
