1 pound ground beef (95% lean)
1/2 small red bell pepper, washed
1 bunch green onions, washed
1/2 teaspoon ground black pepper
3 tablespoons chunky peanut butter
2 tablespoons grape jelly
2 tablespoons low sodium soy sauce
4 medium lowfat flour tortillas (8 to 10-inch diameter)
Always WASH your hands before beginning to prepare a recipe. GATHER all your cooking supplies (see list below). MAKE sure you have all the ingredients.
Adult help may be needed: With a cutting board and sharp knife, carefully CHOP enough bell pepper to measure 1/3 cup; set aside. Carefully CHOP enough of the white and light green parts of the onions to measure 1/2 cup; set aside.
Adult help may be needed: PLACE the ground beef and bell pepper in a large nonstick skillet. COOK over medium heat 8 to 10 minutes until the beef is not pink, STIRRING frequently with a wooden spoon to break the beef up into large crumbles. Using pot holders, carefully SPOON off the drippings into a heatproof cup or bowl. Careful! Skillet and drippings will be hot! ADD the black pepper, green onions, peanut butter, jelly and soy sauce to the beef. COOK and STIR 2 to 3 minutes or until the peanut butter and jelly are melted and everything is hot. TURN the heat off. Season with salt, as desired. Set aside.
Adult help may be needed: Meanwhile WRAP the tortillas in paper towel or waxed paper and place in the microwave. MICROWAVE on HIGH 20 to 30 seconds or until warm. Using pot holders, REMOVE the tortillas from the microwave. Careful! Tortillas may be hot!
Adult help may be needed: Carefully SPOON 1/4 of the beef mixture onto each tortilla. Careful! Beef mixture will be hot! ROLL up the tortillas to enclose the filling.
Nutrition information per serving: 382 calories; 14 g fat (4 g saturated fat; 5 g monounsaturated fat); 76 mg cholesterol; 680 mg sodium; 34 g carbohydrate; 2.8 g fiber; 31 g protein; 8.2 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.3 mg iron; 19 mcg selenium; 6.4 mg zinc.