Submitted by: Karen Stover
Prep Time: 0 Seconds
Cook Time: 30 Minutes
Servings: 12
Healthy and tasty meal.
2 tbsp. extra virgin olive oil
2 garlic
30 oz. tomato sauce
29 oz. diced tomatoes, canned
2 tbsp. chili powder
2 tsp. dried marjoram
1 tsp. fresh basil
1 tsp. ground cumin
1/4 tsp. sea salt
1/4 tsp. cayenne pepper
1 bay leaf
3 lbs. zucchini
24 sprouted whole grain tortilla
4 c. mild cheddar cheese
4 1/2 oz. olives
1/2 c. cilantro, bunch, fresh, organic
1 med. yellow bell pepper
1 med. green bell pepper
1 lrg. sweet onion
In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook i minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened. Discard bay leaf.
Place 1/3 cup zucchini down the center of each tortilla; top with 2 Tbsp. cheese and 1 Tbsp. olives. Roll up and place seam side down in two 13-in. x 9in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with cilantro.
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