Directions:
- In a large skillet over medium heat, cook and stir the zucchini, carrots and onion in oil for 3-5 minutes or until tender. Stir in the beans, corn, salsa, taco seasoning and cumin. Cook and stir for 5-7 minutes or until vegetables are tender.
- Remove from the heat. Stir in cheese and cilantro. Spoon about 2/3 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.31 Kcal (1266 kJ) | ||
| Calories from fat | 101.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 17% | |
|---|---|---|---|
| Cholesterol | 18.24mg | 6% | |
| Sodium | 654.14mg | 27% | |
| Potassium | 338.22mg | 7% | |
| Total Carbs | 41.45g | 14% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 96.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 202.09 Kcal (846 kJ) | ||
| Calories from fat | 67.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 17% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 6% | |
| Sodium | 437.28mg | 27% | |
| Potassium | 226.09mg | 7% | |
| Total Carbs | 27.71g | 14% | |
| Sugars | 4.33g | 26% | |
| Dietary Fiber | 2.56g | 15% | |
| Protein | 6.37g | 19% | |
| Vitamin C | 2.6mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 14% | |
| Calcium | 64.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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