Toscana Wrap
By Lv2Cook
Rate this recipe
0/5
(0 Votes)
0 Picture
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
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/2 cup canned cannellini beans or other white beans drained
- 4 (10-inch) fat-free flour tortillas
- 1 1/3 cups (5 ounces) shredded part-skim Mozzarella cheese
- 1 cup diced tomato
Details
Servings 1
Preparation
Step 1
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
Review this recipe