Directions:
- Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
- Remove from heat; drain.
- Combine cooked vegetables, drained kidney beans, olives, and pepper.
- Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
- Top with 1 tbls.
- Sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
- Coat a large nonstick skillet or griddle with cooking spray.
- Heat over medium-high heat until hot.
- Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
- Top with 1 tbls salsa.
- Garnish with parsley or cilantro if desired.
- Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 928.03 Kcal (3885 kJ) | ||
| Calories from fat | 216.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.1g | 37% | |
|---|---|---|---|
| Cholesterol | 12.61mg | 4% | |
| Sodium | 1459.75mg | 61% | |
| Potassium | 633.43mg | 13% | |
| Total Carbs | 151.23g | 50% | |
| Sugars | 3.17g | 13% | |
| Dietary Fiber | 9.64g | 39% | |
| Protein | 27.88g | 56% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 8.5mg | 47% | |
| Calcium | 183.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 226.38 Kcal (948 kJ) | ||
| Calories from fat | 52.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 37% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 4% | |
| Sodium | 356.09mg | 61% | |
| Potassium | 154.52mg | 13% | |
| Total Carbs | 36.89g | 50% | |
| Sugars | 0.77g | 13% | |
| Dietary Fiber | 2.35g | 39% | |
| Protein | 6.8g | 56% | |
| Vitamin C | 4.3mg | 30% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.1mg | 47% | |
| Calcium | 44.7mg | 18% | |
* 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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