Combine first seven ingredients in a heavy skillet. Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender. Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon vegetable mixture onto center of each tortilla. Top each with cheese and yogurt. Roll up and serve. Source: Rock Springs Sweet Onion Festival Cook Book 1992
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (22%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0.4mg||0 %|
|Sodium 1276.9mg||44 %|
|Potassium 328.2mg||9 %|
|Total Carbohydrate 103.4g||30 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 97.1g|
|Protein 17g||24 %|
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Calories per serving: 629
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