Toscana Wrap

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This recipe derives its name from ingredients indigenous to the Tuscan area of Italy.

Ingredients:

1 (2-pound) eggplant, peeled and cut into 1-inch pieces

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

Directions:

1. Preheat oven to 450°.
2. 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.

By RecipeOfHealth.com