Add meatless dinner to your family’s Mexican meal. Serve tortillas made with veggies and topped with cheese – ready in 35 minutes.
cup diced red bell pepper
cup diced yellow bell pepper
cup diced chayote squash
Old El Paso™ flour tortillas for burritos (8" in diameter)
cups shredded Colby-Monterey Jack cheese (6 ounces)
tablespoon margarine or butter
Mix 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.
Melt 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.
If you can't find chayote, substitute 1/2 cup diced zucchini or yellow summer squash.
Chayote is a gourdlike fruit about the size and shape of a very large pear. It has pale green skin and white, rather bland-tasting flesh surrounding one soft seed. Chayotes were once the principal food of the Aztecs and Mayas.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Tortilla
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.