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| 1 | Eggplant; peeled cut into 1-inch pieces 2 pounds |
| 1 Tasse | Pieces onion; 1 inch pieces |
| 1 Tasse | Cubed green bell pepper; 1 inch pieces |
| 1 Tasse | Cubed red bell pepper; 1 inch pieces |
| 1 Esslöffel | italien seasoning dried |
| 2 Esslöffel | balsamic vinegar |
| 1 Esslöffel | olive oil extra virgin |
| 1/2 Teelöffel | red pepper crushed |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | Canned cannellini beans; drained or other white beans |
| 4 | Fat-free flour tortillas 10-inch diameter |
| 1 1/3 Tasse | Shredded part-skim mozzarella cheese |
| 1 Tasse | tomato diced |
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1. Preheat oven to 450°F.
2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° 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 350°. Bake at 350° for 5 minutes or until cheese melts. Serve warm.
Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g); protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron 4.3mg; sodium 795mg; calcium 354mg.
Ww-7 points.
MM_Buster v2.0l.
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