Ingredients
2 cups broccoli florets
1 large red bell pepper, sliced 1 inch thick
1 large Portobello mushroom, cut into 1/2 inch slices
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 teaspoon Mrs. Dash seasoning or Spike no salt seasoning
5 ounces organic baby spinach
2 whole grain tortillas
1/2 cup pasta sauce, no salt added or low sodium
2 ounces mozzarella type non dairy cheese, shredded
Preparation
Preheat oven to 350 degrees.
Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep from drying out.
Steam spinach until just wilted.
Remove vegetables when done and preheat oven to 450 degrees.
Spread a thin layer of pasta sauce on tortilla, sprinkle soy cheese, and distribute roasted vegetables and spinach on top.
Bake for approximately 7 minutes or until cheese is melted and tortilla is lightly brown around edges.
