EGGPLANT BURRITO

[Guest guest]

I'm sending out recipes this week of the ones that people asked me to figure out

the points for so here it goes.

Enjoy

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

EGGPLANT BURRITO

 

Recipe By : Cooking Light

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 eggplant -- peeled

and cut into 3x1-inch strips1 1/2 pounds

2 cups red bell pepper -- cut into strips

1 cup red onions -- sliced vertically

2 tablespoons jalapeno pepper -- sliced

1 teaspoon dried oregano

1 teaspoon chili powder

2 cloves minced garlic

2 cups tomato juice

1 cup water

1 tablespoon lime juice

1/4 teaspoon salt

6 8 inch fat-free flour tortillas

1 1/2 cups fat-free Monterey Jack cheese -- shredded

6 tablespoons plain nonfat yogurt

 

Preheat oven to 350. Heat oil in a large nonstick skillet over high heat. Add

eggplant; saute 3 minutes. Add bell pepper and next 5 ingredients (bell pepper

through garlic); saute 1 minute. Add tomato juice and water; cook 12 minutes or

until vegetables are tender, and liquid is absorbed. Remove from heat; stir in

lime juice and salt. Divide eggplant mixture evenly among tortillas; sprinkle

with cheese, and roll up. Place burritos, seam side down, on a jellyroll pan.

Bake at 350 for 5 minutes or until thoroughly heated. Serve with yogurt.

 

Sent by: Elaine <Luvrecipes

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 217.6 cal, 1.9g (7.8%) fat, 9.3g fibre, 1033mg sodium

 

Per serving: 2.65 points