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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450. Coat a baking pan with nonstick cooking spray. | 2. In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes. | 3. Heat a dry large frying pan(not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side. | 4. To serve: divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with 1/2 tablespoon of the salsa. Fold in both sides of each trotilla up over the filling, then roll to close. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		cut	-	-	-	-
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
zucchini	2		cut cut	4.62	0.6842	0.5962	0.08800000000000001
red bell pepper	1		stemmed seeded cut	-	-	-	-
green bell pepper	1		stemmed seeded cut	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
wheat tortilla	12			-	-	-	-
brown rice	4	cups	cooked	2294.16	483.3536	45.6936	17.5696
salsa				-	-	-	-
cilantro				-	-	-	-
cream			sour	-	-	-	-
avocado				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.