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Also ideal for a light
lunch...
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Four 8-inch |
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flour
tortillas |
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¾ cup |
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low- fat,
low-sodium marinara sauce |
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1 cup |
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very thinly
sliced mushrooms |
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¼ cup |
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diced green
bell pepper |
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2 Tbs |
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coarsely
chopped pitted black olives |
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1 large |
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clove
garlic, finely minced |
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¼ cup |
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finely
chopped yellow onion |
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¾ cup |
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coarsely
shredded low-fat mozzarella cheese |
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1/8 tsp |
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salt |
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2 Tbs |
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coarsely
chopped fresh basil |
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1 Tbs |
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minced fresh
parsley |
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1 |
Preheat oven to
450°F. Line two large baking sheets with aluminum foil
and set aside. |
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2 |
Heat tortillas, one
by one, in a hot 10-inch iron skillet over moderate heat
until crisp, 30 to 60 seconds on each side. |
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3 |
Arrange 2 tortillas
on each baking sheet, then spread 3 Tablespoons marinara
sauce on each, leaving ½-inch borders all around. Next
divide mushrooms, green pepper, olives, garlic and onion
among the 4 tortillas, sprinkling each evenly on top.
Finally, scatter 3 Tablespoons shredded cheese evenly on
each tortilla. |
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4 |
Bake tortillas
uncovered until cheese melts- about 10 minutes. |
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5 |
Sprinkle tortillas
with salt, basil, and parsley, again dividing amounts
equally, and serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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259.85 |
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Calories From Fat (31%) |
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80.74 |
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% Daily Value |
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Total Fat
9.04g |
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14% |
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Saturated Fat 3.14g |
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16% |
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Cholesterol
15.84mg |
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5% |
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Sodium
522.68mg |
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22% |
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Potassium
241.18mg |
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7% |
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Carbohydrates
33.58g |
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11% |
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Dietary Fiber 1.68g |
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7% |
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Sugar 4.89g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
31.91g |
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Protein
11.86g |
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24% |
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Recipe Source |
| GMA's
Cutting the Calories Cookbook |
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