|10 min||10 min||2|
|1 tbsp||Extra virgin olive oil|
|1 medium||Yellow onion (thinly sliced)|
|1 medium||Zucchini (sliced into 1/4-inch half moons)|
|1 dash||Salt and pepper (use sea salt)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (rinsed)|
|4 tomato||Roma tomatoes (cored and chopped)|
|1/2 medium pepper(s)||Jalapeno pepper (seeded, minced)|
|1 tsp||Chili powder|
|1 cup||Lettuce, romaine (thinly sliced)|
|2 medium tortilla(s)||Whole wheat tortilla|
|1 cup, shredded||Mozzarella cheese, partially skimmed (divided)|
|2 tbsp||Greek yogurt, plain, 1% M.F.|
1. Heat one tablespoon extra virgin olive oil over medium heat in a skillet. Saute onions until translucent. Sprinkle zucchini with salt and pepper, then add to skillet. Cook for another 2-3 minutes, until charred.
2. Next, add the beans, tomatoes, jalapeño, cumin, and chipotle powder. Cook through, then remove veggie mixture to a bowl and wipe the skillet with a paper towel.
3. Add 1/2 teaspoon olive oil to the skillet. Place tortilla in the skillet, and sprinkle with half of the Mozzarella cheese. After your cheese has melted, add half of your zucchini mixture. Fold over the tortilla and turn. Cook until tortilla is crispy. Repeat with other tortilla.
4. Serve with romaine and Greek yogurt crema (yogurt + lime juice).
are an excellent source of plant-based protein and are high in fiber!