1 (2-pound) eggplant, peeled and cut into 1-inch pieces
Preheat oven to 450°.
1 cup (1-inch) pieces onion
1 cup (1-inch) cubed green bell pepper
1 cup (1-inch) cubed red bell pepper
1 tablespoon dried italian seasoning
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 cup canned cannellini beans or other white beans, drained
4 (10-inch) fat-free flour tortillas
1 1/3 cups (5 ounces) shredded part-skim mozzarella cheese
1 cup diced tomato
Combine first 9 ingredients in a bowl; toss well.
Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until lightly browned, stirring occasionally. Stir in beans.
Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4 cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts. Serve warm.
Yield: 4 servings (serving size: 1 wrap).
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