Vegetable Crunch Wraps
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 1 (20-oz) pkg frozen bell pepper and onion blend
- 2 Tbsp olive oil, divided
- 2 Tbsp minced garlic
- 1 (16-oz) can refried beans
- 6 burrito size flour tortillas
- 1½ cups shredded Mexican blend cheese
- 6 tostadas
- ¾ cup sour cream
- 3 green onions, thinly sliced, optional
Instructions
- Preheat oven to 425°F. Cook bell pepper blend in 1½ Tbsp hot oil in a large skillet over medium-high heat 5 minutes. Stir in garlic; cook 1 minute or until vegetables are tender and garlic is fragrant.
- Spread beans in center of burrito-size flour tortillas. Top with vegetables, cheese, and tostadas. Fold burrito-size flour tortillas around filling. (The tortillas will not completely cover the tostadas).
- Place wraps, tostada sides down, on a large rimmed baking sheet; brush with ½ Tbsp oil. Bake 15 to 20 minutes or until golden and crisp.
- Meanwhile, stir together sour cream and green onions, if desired. Serve sour cream with wraps.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
627
|
627
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 21 | 21 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1102 | 1102 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Quick & Healthy Meal Plan
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