Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
24
High
Nutrition per serving
Calories455.4 kcal (23%)
Total Fat17.6 g (25%)
Carbs76.4 g (29%)
Sugars6.5 g (7%)
Protein15 g (30%)
Sodium474.1 mg (24%)
Fiber26.8 g (96%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
1onion
large, halved, and sliced
1red bell pepper
cut into strips
1green bell pepper
cut into strips
8 ouncesmushrooms
stems removed, sliced
1 tablespoonchili powder
2cloves garlic
minced
4whole wheat tortillas
8” diameter
1avocado
small, ripe, sliced
125 teaspoonground black pepper
¼ teaspoonsalt
½ cupgrape tomatoes
sliced
¼ cupfresh cilantro
chopped
Instructions
Step 1
1. In a large nonstick skillet over high heat, warm the oil for 1 minute. Add the onion, bell peppers, mushrooms, chili powder, garlic, salt, and black pepper. Cook, tossing frequently, for about 6 minutes, or until the vegetables are just tender
olive oil2 tablespoonsStep 2
2. Meanwhile, heat the tortillas according to the package directions
Step 3
3. Spoon the vegetable mixture onto the tortillas. Top with avocado, tomatoes, and cilantro. Roll and serve garnished with cilantro sprigs, if desired.
