Easy Vegetable Tortillas

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Easy Vegetable Tortillas

Add meatless dinner to your family’s Mexican meal. Serve tortillas made with veggies and topped with cheese – ready in 35 minutes.

Prep Time

Minutes

Total Time

Minutes

Makes

tortillas

1/2

cup diced red bell pepper

1/2

cup diced yellow bell pepper

1/2

cup diced chayote squash

Old El Paso® flour tortillas for burritos (8" in diameter)

1 1/2

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.

Makes 6 tortillas

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

If you can't find chayote, substitute 1/2 cup diced zucchini or yellow summer squash.

Did You Know?

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:

1 Serving (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;

Percent Daily Value*:

Exchanges:

1 Lean Meat;
2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Easy Vegetable Tortillas

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens