Toscana Wrap

Toscana Wrap

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (2-pound) eggplant peeled & cut into 1" pieces

  • 1

    cup (1-inch) pieces onion

  • 1

    cup (1-inch) cubed green bell pepper

  • 1

    cup (1-inch) cubed red bell pepper

  • 1

    tablespoon dried Italian seasoning

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon extra-virgin olive oil

  • ½

    teaspoon crushed red pepper

  • ¼

    teaspoon salt

  • ½

    cup canned cannellini beans or other white beans drained

  • 4

    (10-inch) fat-free flour tortillas

  • 1⅓

    cups (5 ounces) shredded part-skim Mozzarella cheese

  • 1

    cup diced tomato

Directions

Preheat oven to 450º. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450º 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 350º. Bake at 350º for 5 minutes or until cheese melts. Serve warm. Serving Size: 1 wrap


Nutrition

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