Add meatless dinner to your family’s Mexican meal. Serve tortillas made with veggies and topped with cheese – ready in 35 minutes.
Easy Vegetable Tortillas
- Prep Time 20 min
- Total 35 min
- Servings 6
- Ingredients 6
Ingredients
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced chayote squash
- 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 1/2 cups shredded Colby-Monterey Jack cheese (6 ounces)
- 1 tablespoon margarine or butter
Instructions
-
Step1Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
-
Step2Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.
Nutrition
265
Calories
14g
Total Fat
11g
Protein
27g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Tortilla
- Calories
- 265
- Calories from Fat
- 125
- Total Fat
- 14g
- Saturated Fat
- 6g
- Cholesterol
- 30mg
- Sodium
- 410mg
- Total Carbohydrate
- 27g
- Dietary Fiber
- 2g
- Protein
- 11g
% Daily Value*:
- Iron
- 10%
- 10%
Exchanges:
1 Lean Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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