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4 large whole wheat flour tortillas | | - |
2 tsp (10 mL) Northumberland Butter | | - |
2 cloves garlic, minced | | - |
1 carrot, shredded | | - |
1⁄2 cup (125 mL) beef stock or broth | | - |
1⁄4 cup (50 mL) all-purpose flour | | - |
1 cup (250 mL) Northumberland Milk | | - |
12 oz (375 g) frozen cooked meatballs (about 24) | | - |
1 cup (250 mL) corn kernels (frozen or drained canned) | | - |
1 cup (250 mL) pasta sauce (or 1⁄2 cup/125 mL ketchup) | | - |
1⁄2 cup (125 mL) shredded Canadian Mozzarella or Cheddar cheese |
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Warm tortillas according to package directions.
In a large skillet, melt butter over medium heat; cook garlic and carrot, stirring, for about 2 min or until softened. Add beef stock. Whisk flour into Milk and gradually stir into skillet; cook, stirring often, for about 2 min or until bubbling and thickened. Add meatballs and corn; gradually stir in pasta sauce. Reduce heat and simmer, stirring often, for about 10 minutes or until meatballs are heated through and sauce is thick.
Spoon meatballs and sauce along centre of each tortilla; sprinkle with cheese. Fold up bottom of tortilla, then fold in sides to enclose filling.
Tips:
Cooking Tip: Be sure to buy prepared meatballs that are not deep-fried. You can even use frozen cooked homemade meatballs, just make sure they are about 1-inch (2.5 cm) in size.
For the Adventurous: Add 2 tbsp (30 mL) chipotle barbecue sauce and 1⁄2 cup (125 mL) roasted red pepper strips with pasta sauce. Use Asiago cheese.
Healthy Eating Tip: This recipe is a great source of vitamin B12 and iron, two important nutrients for growing minds!
Nutritional information:
Per serving
Energy: 501 Calories
Protein: 24 g
Carbohydrates: 39 g
Fat: 27 g
Fibre: 3 g
Sodium: 980 mg
Top 5 nutrients provided by a serving of this recipe.
Nutrient % DV*
Calcium: 19 % / 209 mg
Vitamine B12: 65%
Vitamine A: 47%
Niacin: 42%
Zinc: 41% |
