Step 1Brown Ground Beef with onion, bell pepper and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary.
Step 2Stir in water, tomato paste, brown sugar, vinegar, chili powder and salt; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Add spinach, beans and carrots; continue simmering 3 to 4 minutes or until heated through.
Step 3Spoon filling evenly in a row across center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up.
Nutrition information per serving, using 93% lean ground beef: 401 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 3 g Monounsaturated Fat;) 76 mg Cholesterol; 797 mg Sodium; 43 g Total Carbohydrate; 4.4 g Dietary Fiber; 31 g Protein; 4.1 mg Iron; 6.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 6 mg Zinc; 18.4 mcg Selenium; 81.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Filed Under:Burgers, Sandwiches & Wraps