Roasted Vegetable Fajitas

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Nutrition per serving    (USDA % daily values)
CAL
739
FAT
36%
CHOL
0%
SOD
27%

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Ingredients for 6 servings

cilantro

4 cups warm cooked brown rice

12 whole wheat tortillas

2 zucchini , cut in half lengthwise and cut into thin slices

1 red onion , cut into 1/2 inch thick slices

avocado

1 red bell pepper , stemmed, seeded, and cut into thin strips

2 garlic cloves , minced

1 (1 lb) eggplant , cut into 1/2 inch dice (aubergine)

salsa

sour cream

1 green bell pepper , stemmed, seeded, and cut into thin strips

1 tablespoon balsamic vinegar

1 tablespoon canola oil

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