Ingredients
3/4 pound lean ground beef (90% lean)1 medium onion, chopped3/4 cup finely chopped fresh mushrooms1 medium zucchini, shredded1 medium carrot, shredded2 garlic cloves, minced2 teaspoons chili powder1/4 teaspoon salt1/4 teaspoon hot pepper sauce2 medium tomatoes, seeded and chopped1/4 cup minced fresh cilantro4 whole wheat tortillas (8 inches), warmedCooking spray1/2 cup shredded part-skim mozzarella cheese
Preparation
In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture.
Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling.
Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.
