Directions:
- In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated.
- Stir in the beans, salsa, chili powder and pepper sauce; heat through.
- Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.86 Kcal (473 kJ) | ||
| Calories from fat | 26.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Cholesterol | 8.01mg | 3% | |
| Sodium | 433.79mg | 18% | |
| Potassium | 547.71mg | 12% | |
| Total Carbs | 14.34g | 5% | |
| Sugars | 7.14g | 29% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 8.2g | 16% | |
| Vitamin C | 56.3mg | 94% | |
| Iron | 1.2mg | 7% | |
| Calcium | 162.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 49.42 Kcal (207 kJ) | ||
| Calories from fat | 11.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 5% | |
|---|---|---|---|
| Cholesterol | 3.51mg | 3% | |
| Sodium | 189.93mg | 18% | |
| Potassium | 239.81mg | 12% | |
| Total Carbs | 6.28g | 5% | |
| Sugars | 3.13g | 29% | |
| Dietary Fiber | 1.65g | 15% | |
| Protein | 3.59g | 16% | |
| Vitamin C | 24.6mg | 94% | |
| Iron | 0.5mg | 7% | |
| Calcium | 71mg | 16% | |
* 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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