Ingredients:

1 carton (15 oz.) reduced-fat ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 package (10 oz.) frozen corn, thawed and drained
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/4 cup egg substitute
10 fat-free flour tortillas (8 inches)
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 tsp dried basil
1/4 cup grated Parmesan cheese

Directions:

In a bowl,combine ricotta,spinach,corn, i cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly.Place, seam side down, in a 13-in. x 9-in. x 2-in. baking dish coated with non-stick cooking spray.Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan and remaining mozzarella. Bake uncovered, at 375 degrees for 35 minutes or until heated through.

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