Zucchini Burritos

1. Cut zucchini into matchsticks.

2. Heat oil in wok, add garlic and zucchini.

3. Add chili powder and pepper.

4. Briefly stir-fry until veggies are heated.

5. Roll up in tortillas in oiled baking dish and bake for 5 minutes at 350 degrees.

6. Pour enchilada sauce over tortillas and bake for 5-10 more minutes.

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Nutrient	Quantity
Total fats	16.8752 g
Protein	2.7306 g
Carbohydrates	17.733 g
Energy	225.188 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2201 g
Water	264.8259 g
Aspartic acid	0.1149 g
Calcium, Ca	43.6325 mg
Lutein + zeaxanthin	330.8662 g
Fiber, total dietary	3.4041 g
Fatty acids, total saturated 22:0	0.0261 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	1851.2975 g
Niacin	1.7843 mg
Vitamin A, RAE	183.462 g
Fatty acids, total trans-polyenoic	0.0057 g
Arginine	0.0485 g
Riboflavin	0.2124 mg
Tocopherol, beta	0.0278 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1101 g
Fatty acids, total saturated 20:1	0.0513 g
Glutamic acid	0.1183 g
Sodium, Na	1703.8892 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1766 g
Total lipid (fat)	16.8752 g
Manganese, Mn	0.2808 mg
Fructose	2.524 g
Proline	0.0732 g
Fatty acids, total saturated 16:0	1.8047 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6877 g
Sucrose	1.2579 g
Choline, total	7.2151 mg
Sugars, total	5.7628 g
Serine	0.0206 g
Fatty acids, total saturated 10:0	0.0093 g
Fatty acids, total saturated 18:0	0.3674 g
Vitamin B-6	0.3329 mg
Selenium, Se	2.6752 g
Ash	5.8605 g
Fatty acids, total saturated 18:1 undifferentiated	9.9718 g
Pantothenic acid	0.3043 mg
Phenylalanine	0.0274 g
Copper, Cu	0.1547 mg
Betaine	0.1593 mg
Thiamin	0.135 mg
Methionine	0.0101 g
Iron, Fe	2.9891 mg
Carbohydrate, by difference	17.733 g
Phosphorus, P	53.2638 mg
Folate, total	16.4708 g
Tocopherol, gamma	1.4281 mg
Lycopene	2814.154 g
Alanine	0.0309 g
Valine	0.0405 g
Fatty acids, total saturated 18:2 undifferentiated	2.4287 g
Glycine	0.0407 g
Carotene, alpha	323.405 g
Glucose (dextrose)	1.7853 g
Fatty acids, total saturated 14:0	0.0245 g
Zinc, Zn	0.5298 mg
Isoleucine	0.0296 g
Tocopherol, delta	0.3396 mg
Fatty acids, total saturated 12:0	0.0044 g
Fatty acids, total polyunsaturated	2.649 g
Tocotrienol, gamma	0.1539 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0465 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0057 g
Tocotrienol, alpha	0.1674 mg
Vitamin A, IU	3660.23 IU
Folate, DFE	16.4708 g
Tryptophan	0.0066 g
Vitamin C, total ascorbic acid	6.3134 mg
Phytosterols	34.317 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.3466 g
Fatty acids, total saturated 20:0	0.0646 g
Tocotrienol, beta	0.3962 mg
Fatty acids, total saturated 6:0	0.0007 g
Starch	5.9996 g
Tyrosine	0.014 g
Vitamin K (phylloquinone)	22.2473 g
Fatty acids, total saturated	2.3151 g
Histidine	0.0144 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0065 g
Fatty acids, total monounsaturated	10.2166 g
Threonine	0.0216 g
Folate, food	16.4708 g
Fatty acids, total polyunsaturated 17:0	0.0038 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	365.17 g
Vitamin E (alpha-tocopherol)	6.0018 mg
Fatty acids, total trans	0.0085 g
Magnesium, Mg	26.4948 mg
Lysine	0.0304 g
Potassium, K	413.3575 mg
Cystine	0.0129 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	1 tablespoon	119.34	0	13.5
Zucchini	3	0	0	0
Flour Tortilla	6	0	0	0
chili powder	2 teaspoons	15.228	2.6838	0.7711
red pepper	1	1.25	0.2753	0.0138
enchilada sauce	1 can	84.9	13.7821	2.5753