Easy Vegetable Tortillas

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

20

Minutes

Total Time

35

Minutes

Makes

6

tortillas

1/2
cup diced red bell pepper
1/2
cup diced yellow bell pepper
1/2
cup diced chayote squash
6
Old El Paso® flour tortillas for burritos (8" in diameter)
1 1/2
cups shredded Colby-Monterey Jack cheese (6 ounces)
1
tablespoon margarine or butter
  1. 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.
  2. 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.