Festive vegetable fajita wraps
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked dried soybeans; see note |
| ½ | cup | Chopped red onion |
| ½ | cup | Chopped green bell pepper |
| ½ | cup | Chopped bell pepper (yellow; red or orange) |
| 1 | Chili pepper; cored (seeds and ribs removed) | |
| 1 | Chipotle chili pepper | |
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Chopped fresh cilantro |
| ½ | teaspoon | Chopped garlic |
| ¼ | teaspoon | Cumin |
| ½ | cup | Lowfat cheddar cheese |
| Soft corn or flour tortilla | ||
| Sprouts; garnish to taste | ||
Directions
FILLING
SHELLS
Combine filling ingredients and mix well. Spoon filling into shells and top with sprouts. Warm filled shells in oven or microwave. Serve fajitas with salsa, guacamole or lowfat sour cream.
*To prepare the soybeans, soak them overnight, rinse well with water to release the sugars, then rinse again. The beans may be cooked on the range top for approximately an hour and a half, or placed in the microwave on 50 percent power for 60 to 70 minutes. Cooked soybeans may be stored in the refrigerator for three to four days.
Makes 8 servings
27% cff NUTRITIONAL ANALYSIS for one serving: Calories 201; Total Fat (g) 6; Saturated Fat (g) 1⅒; Protein (g) 10⅗; Cholesterol (mg) 1; Sodium (mg) 212; Carbohydrate (g) 25.9; Dietary Fiber (g) 3⅗.
SOURCE: Winner - 1997 Ohio State Fair "Cooking With Soyfoods Recipe Contest" internet source:
MC/KITPATH
Recipe by: 1998 Ohio Soybean Council Posted to EAT-LF Digest by PatHanneman <kitpath@...> on May 14, 1999, converted by MM_Buster v2.0l.