Rolled Zucchini Tortillas

What You Need:

4 scallions, chopped

1 large zucchini, quartered lengthwise and cut into 1 inch slices

2 T fresh cilantro, chopped

1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips

1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided

1 (26 oz.) can pinto beans, rinsed and drained

3 green chilies, stemmed, seeded and chopped

3 tomatoes, chopped

4 fresh oregano sprigs

4 whole wheat tortillas

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.

Scatter the scallions over the bottom of the pan.

Layer the zucchini slices over the scallions and sprinkle with the cilantro.

Spread the bell pepper strips over the zucchini.

Sprinkle half of the cheese evenly over the top.

Spread the pinto beans evenly over the cheese.

Scatter the green chilies over the beans.

Spread the tomatoes over the top of the beans and add the remaining cheese.

Tuck the oregano sprigs into the crevices.

Spritz both sides of the tortillas lightly with the olive oil spray.

Cut the tortillas in half and roll each half.

Lay the tortillas rolls over the top of the other ingredients.

Cover and bake 35 minutes or until the vegetables are fork tender.

Makes 4 servings

This dish can be made with any type of cheese.  If you need to make this dish a nondairy healthier dish use soy cheese substitutes instead of real cheese.  This will help reduce the amount of saturated fats in this side dish. 

Preparation Time:  approximately 15 minutes

Bake Time:  approximately 35 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g;

Fiber 16g