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Multigrain Burritos with Mushroom & Eggplant

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Ingredients
  Vegetable oil spray 1
  Sliced mushrooms 2 Cup (32 tbs) (Button, Portobello, Or Oyster Work Well)
  Diced onion 1⁄2 Cup (8 tbs)
  Peeled diced eggplant 3 Cup (48 tbs)
  Minced garlic 1 Clove (5 gm)
  Chilli 1 (seeded and peeled,about 1 tbsp)
  Chopped tomatoes 1⁄2 Cup (8 tbs) (Fresh)
  Chopped green olives 2 Tablespoon
  Sour cream 3⁄4 Cup (12 tbs)
  Whole grain tortillas 4 (Such As Tumoro'S Low-In-Carbs Multigrain)
Directions

Spray a large frying pan with oil and allow to heat. Add mushrooms and onions and cook over medium heat, stirring constantly, until sodft, about 3 minutes.
Add eggplant, garlic, and chilli, cover, reduce heat to low and allow to simmer until eggplant is tender, about 5-8 munutes.
Stir in romaroes and olives and allow to simmer for 5 more munutes.
While filling is simmering, steam tortillas. Do this on the stove in a covered steamer, or in the microwave, wrapping the tortillas in a dampened paper towel and microwaving on HIGH for 30 seconds.
Right before seving, stir in jack cheese st8ir until melted and combined.
Place tortillas on a serving platter, Add filling and roll into a burrito. Top with sour cream and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Savory
Feel: 
Cheesy
Method: 
Grilling
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Milk Product, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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3.8
Average: 3.8 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 218 Calories from Fat 111

% Daily Value*

Total Fat 12 g19%

Saturated Fat 6.1 g30.5%

Trans Fat 0 g

Cholesterol 22.4 mg7.5%

Sodium 346.9 mg14.5%

Total Carbohydrates 24 g7.9%

Dietary Fiber 5.4 g21.6%

Sugars 5.8 g

Protein 5 g10.3%

Vitamin A 10.2% Vitamin C 20.9%

Calcium 9% Iron 5.6%

*Based on a 2000 Calorie diet

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Multigrain Burritos With Mushroom & Eggplant Recipe