1 tablespoon canola oil
In a large skillet, heat the oil. Add the zucchini, mushrooms, broccoli, and pepper, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Reduce the heat to low and stir in the corn and cumin; cook for 2 to 3 minutes more. Remove from heat and quickly blend in the cheese.
1 1/2 cups diced eggplant
6 to 8 medium button mushrooms, sliced
6 broccoli florets, preferably blanched
1 medium green or red bell pepper, seeded and diced
1/2 cup corn kernels
1/2 teaspoon ground cumin
1/2 cup shredded low-fat provolone or swiss cheese
2 10 inch flour tortillas, warmed
Place the warmed tortillas on plate and spoon the vegetables and cheese mixture into the center of each tortilla, forming a log. Wrap the tortillas around the vegetable mixture like a crepe, finishing with the seam side down.
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