Go Mexican with these tasty tortillas.
Serves: 8 person(s)
Preparation Time: 35 mins
1 bunch spinach, washed, drained and torn into bite-size pieces
200 g avocado, roughly chopped
1 cup canned pinto beans, drained
3/4 cup corn kernels, drained
2 large tomatoes, coarsely chopped
1/2 cup diced red onion
1 medium zucchini squash, coarsely grated
8 corn tortillas (8")
1 cup shredded low-fat mozzarella cheese
Blend together or process (in food processor) the cottage cheese and spinach until smooth. Set aside.
In a separate bowl combine the avocado, beans, corn, tomato, onion, and zucchini. Set aside.
Lightly spray an oven tray with cooking spray. Place eight tortillas on the oven tray. Spread the cottage cheese-spinach mixture evenly over half of each tortilla, leaving a 1" border around the edge. Place the avocado mixture evenly over the cottage cheese-spinach mixture. Fold over the tortilla to seal in the filling. Press around the edges of the tortilla to seal.
Sprinkle mozzarella cheese over the top of the sealed tortillas and place under a preheated broiler. Broil until the cheese just melts and browns lightly.
Serving suggestion is not included in the nutritional analysis.
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