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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. olive oil (divided)
- 1 red bell pepper (large, cut into thin strips)
- 1 onion (large, thinly sliced)
- 1 zucchini (small, coarsely chopped)
- 1 cup sliced mushrooms
- 1 Tbsp. vegetable seasoning (McCormick® Perfect Pinch®)
- 8 flour tortillas (8-inch)
- 1 1/2 cups shredded Monterey Jack cheese
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Directions
- Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.
- Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.
- Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium270mg11% |
| Potassium160mg5% |
| Protein6g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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