Dinner

Mexican-indian Veggie Wraps - 1 is for Dinner.

Mexican-indian Veggie Wraps - 1 takes 30 minutes to prepare.

Mexican-indian Veggie Wraps - 1 takes 15 minutes to cook.

Mexican-indian Veggie Wraps - 1 makes 3 servings.

The ingredients for Mexican-indian Veggie Wraps - 1 are:

*Canola Oil, 2 tbsp (remove)
*Peppers, sweet, red, fresh, 0.5 medium (approx 2-3/4" long, 2-1/2" (remove)
Yellow Peppers (bell peppers), 0.5 pepper, large (3-3/4" long, 3" dia) (remove)
Onions, raw, 0.4 cup, sliced (remove)
Zucchini, 0.5 cup, sliced (remove)
*Summer Squash, 0.5 cup, sliced (remove)
*Cumin seed, 1 tsp (remove)
Pepper, black, 0.5 tsp (remove)
Salt, 0.5 tsp (remove)
Tumaro?s, 10 inch Chipotle chili & peppers, Wrap, 3 serving (remove)
Reduced fat Mexican blend cheese - 0.25 cup, 1 serving (remove)
Ginger Root, 1 tsp (remove)
Rajma - Curried Kidney Beans, 1 serving (remove)

Here is how you make Mexican-indian Veggie Wraps - 1:

Heat oil. Add sliced onions and stir fry on medium high heat. Add minced ginger. Add the rest of the vegetables - sliced and stir fry on high heat. Add cumin powder, black pepper and salt and turn off heat. Cool.Warm the wraps on a skillet. Add 1/3 of the above stir-fried vegetables and 1/3 of cheese. Add some cooked beans if you have any (I used some left over rajma curry). Roll up and place on skillet until warm. Serve warmNumber of Servings: 3Recipe submitted by SparkPeople user MANJUK.

The nutritional information for Mexican-indian Veggie Wraps - 1 is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 352.6

• Total Fat: 16.2 g
• Cholesterol: 5.0 mg
• Sodium: 687.5 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 4.1 g
• Protein: 10.7 g

Mexican-indian Veggie Wraps - 1 is Mexican cuisine.

The dietary needs meet for Mexican-indian Veggie Wraps - 1 is Vegetarian