- 2 teaspoons canola oil
- 1 onion thinly sliced
- 2 garlic cloves minced
- 3/4 pound cooked crabmeat picked over, flaked
- 1 can no-salt-added diced tomatoes - (14 1/2 oz)
- 1 cup salsa
- 1/4 teaspoon freshly-ground black pepper
- 8 fat-free flour tortillas - (6" dia)
- 3/4 cup shredded nonfat cheddar cheese
- 3/4 cup shredded nonfat Monterey Jack cheese
Preheat the oven to 350 degrees.
In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Stir in the crabmeat, tomatoes, salsa and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes.
Spread about 1/2 cup of the crab mixture evenly in the bottom of a 10- by 6-inch baking pan. Place about 1/3 cup of the crab mixture on each of the tortillas; roll up and place them, seam-side down, in the pan. Spoon the remaining crab mixture evenly on top; sprinkle with the cheeses.
Bake, covered, 25 minutes; uncover and bake until hot and bubbling and the cheese is golden, about 10 minutes longer.
This recipe yields 4 servings.
Per Serving: 382 Calories, 4 g Total Fat, 0 g Saturated Fat, 87 mg Cholesterol, 1,349 mg Sodium, 48 g Total Carbohydrate, 3 g Dietary Fiber, 36 g Protein, 310 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.
Points Per Serving: 7.