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Easy Vegetable Tortillas

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  • Prep 20 min
  • Total 35 min
  • Servings 6
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Add meatless dinner to your family’s Mexican meal. Serve tortillas made with veggies and topped with cheese – ready in 35 minutes.
Updated May 25, 2022
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Ingredients

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced chayote squash
  • 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 1/2 cups shredded Colby-Monterey Jack cheese (6 ounces)
  • 1 tablespoon margarine or butter

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

265 Calories, 14g Total Fat, 11g Protein, 27g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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