INGREDIENTS
6
(6-inch) fat-free flour tortillas
2
teaspoons olive oil
1
medium zucchini, chopped
1/4
cup chopped onion
3/4
cup prepared fat-free pinto bean dip
1/4
cup green salsa
1
tablespoon chopped fresh cilantro
2
cups shredded romaine lettuce
1
cup tomato salsa
PREPARATION:
- Preheat oven to 350°F. Wrap tortillas in foil; place on center rack of oven. Heat 10 minutes or until warm. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini and onion. Cook and stir until zucchini is crisp-tender; stir in bean dip, green salsa and cilantro.
- Divide lettuce evenly among 6 plates. Spoon zucchini mixture evenly onto tortillas. Roll up tortillas; place on top of lettuce. Top with tomato salsa. Garnish as desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 burrito with 2 tablespoons plus 2 teaspoons tomato salsa (without garnish)
Sodium
677 mg
Protein
4 g
Fiber
8 g
Carbohydrate
22 g
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
13 %
Calories
118
DIETARY EXCHANGE:
Vegetable
2
Starch
1
