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 min
  • Total Time 35 min
  • Servings 6

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tortilla
Calories
265
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
),
Cholesterol
30mg
30%;
Sodium
410mg
410%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
),
Protein
11g
11%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.