4 six inch whole wheat tortillas
½ Part-skim Monterrey jack cheese
1 Roma Tomato, chopped
¼ cup fresh broccoli
¼ cup yellow squash
¼ cup purple onion
Combine broccoli, squash, and onion into a pan sprayed with cooking spray and simmer on low just enough for the vegetables to become a little softer but still crunchy.
Preheat oven to 325oF and lay out the tortillas flat. Add the cooked vegetables along with the diced tomato onto half of the tortilla and sprinkle with cheese, and then close the other half over the vegetables and cheese. Place in the oven until cheese has melted and the tortilla becomes crunchy. Serve with salsa.
One serving equals one whole tortilla with ingredients.
Per Serving: Calories 150 and Fat 5 grams
This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.