Ingredients Jump to Instructions ↓

  1. 3/4 pound lean ground beef (90% lean)

  2. 1 medium onion, chopped

  3. 3/4 cup finely chopped fresh mushrooms

  4. 1 medium zucchini, shredded

  5. 1 medium carrot, shredded

  6. 2 garlic cloves, minced

  7. 2 teaspoons chili powder

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon hot pepper sauce

  10. 2 medium tomatoes, seeded and chopped

  11. 1/4 cup minced fresh cilantro

  12. 4 whole wheat tortillas (8 inches), warmed Cooking spray

  13. 1/2 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture. Spritz one side of each tortilla with cooking spray; place plain side up in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling. Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges. Yield: 4 servings.


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