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.

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Prep Time 20 min
Total Time 35 min
Servings 6

Ingredients

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

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Directions

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

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.

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