OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours. FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side. Remove from heat & when cool enough to handle, chop. TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat. "Vegetarian Gourmet" Spring, 1995 Posted to MealMaster Recipes List, Digest #154 Date: Sun, 02 Jun 1996 17:20:44 -0400 From: Helene Rotondo
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 6|
|Calories from Fat: 245 (21%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 1915.3mg||66 %|
|Potassium 1335.9mg||35 %|
|Total Carbohydrate 191.6g||56 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 169.8g|
|Protein 37.2g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1160
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