Ingredients
1 carton (15 ounces) reduced-fat ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and drained2 cups frozen corn, thawed and drained2 cups shredded part-skim mozzarella cheese, divided1/4 cup egg substitute10 fat-free flour tortillas (8 inches)1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (8 ounces) tomato sauce1 teaspoon dried basil1/4 cup grated Parmesan cheese
Preparation
In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray.
In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
Bake, uncovered, at 375° for 35 minutes or until heated through.
