Banana Chocolate Enchiladas
  1. Heat oven to 450°F. Spray cookie sheet with nonstick spray.
  2. Combine sugar, Splenda, and cinnamon.
  3. Peel banana and cut lengthwise in half. Sprinkle with lemon juice. Place 1 banana half on each tortilla.
  4. Sprinkle banana with cinnamon mixture, reserving some to sprinkle on top.
  5. Roll each tortilla around banana half. Place seam side down on cookie sheet. Spray with nonstick cooking spray and sprinkle with remaining cinnamon mixture.
  6. Bake about 7 minutes until starting to brown. Remove and place on serving plate. Drizzle with chocolate syrup.

From Flavors of Fiesta by University of Illinois Extension

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