4 whole whole wheat tortillas
2 1/2 tablespoons canola oil, divided
2 tablespoons chopped onion
1 whole carrot, sliced
1 cup chopped zucchini
1 cup chopped tomatoes
1 tablespoon canned jalapeno peppers, chopped
4 tablespoons goat cheese
1/2 cup salsa (optional)
Servings: 2
1. Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and carrot and cook over low heat 3 minutes or until onion is soft but not brown. Add zucchini and cook 2 minutes.
2. Stir in tomatoes and jalapenos - cook until just heated through.
3. Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet. Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla. Fold the other tortilla half over the filling. Slide onto warm serving plate. Repeat with other tortillas and serve immediately.
Preparation Time: 20 minutes
2 1/2 tablespoons canola oil, divided
2 tablespoons chopped onion
1 whole carrot, sliced
1 cup chopped zucchini
1 cup chopped tomatoes
1 tablespoon canned jalapeno peppers, chopped
4 tablespoons goat cheese
1/2 cup salsa (optional)
Servings: 2
1. Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and carrot and cook over low heat 3 minutes or until onion is soft but not brown. Add zucchini and cook 2 minutes.
2. Stir in tomatoes and jalapenos - cook until just heated through.
3. Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet. Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla. Fold the other tortilla half over the filling. Slide onto warm serving plate. Repeat with other tortillas and serve immediately.
Preparation Time: 20 minutes
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