- Recipes Home
- Interest Groups
Multigrain Burritos with Mushroom & Eggplant Recipe
|Vegetable oil spray||1|
|Sliced mushrooms||2 Cup (32 tbs) (Button, Portobello, Or Oyster Work Well)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Peeled diced eggplant||3 Cup (48 tbs)|
|Minced garlic||1 Clove (5 gm)|
|Chilli||1 (seeded and peeled,about 1 tbsp)|
|Chopped tomatoes||1⁄2 Cup (8 tbs) (Fresh)|
|Chopped green olives||2 Tablespoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Whole grain tortillas||4 (Such As Tumoro'S Low-In-Carbs Multigrain)|
Calories 218 Calories from Fat 111
% Daily Value*
Total Fat 12 g19%
Saturated Fat 6.1 g30.5%
Trans Fat 0 g
Cholesterol 22.4 mg
Sodium 346.9 mg14.5%
Total Carbohydrates 24 g7.9%
Dietary Fiber 5.4 g21.6%
Sugars 5.8 g
Protein 5 g10.3%
Vitamin A 10.2% Vitamin C 20.9%
Calcium 9% Iron 5.6%
*Based on a 2000 Calorie diet
Add eggplant, garlic, and chilli, cover, reduce heat to low and allow to simmer until eggplant is tender, about 5-8 munutes.
Stir in romaroes and olives and allow to simmer for 5 more munutes.
While filling is simmering, steam tortillas. Do this on the stove in a covered steamer, or in the microwave, wrapping the tortillas in a dampened paper towel and microwaving on HIGH for 30 seconds.
Right before seving, stir in jack cheese st8ir until melted and combined.
Place tortillas on a serving platter, Add filling and roll into a burrito. Top with sour cream and serve immediately.