Ingredients
4
4 servings
- •8 (8 inch) flour tortillas
- •2 tablespoons vegetable oil
- •1 red onion, thinly sliced
- •1 green bell pepper, seeded and sliced into strips
- •1 red bell pepper, seeded and sliced into strips
- •1 teaspoon minced garlic
- •1 yellow squash, halved and sliced into strips
- •0.5 cup salsa
- •1 teaspoon ground cumin
- •0.5 teaspoon salt
- •1 cup shredded Monterey Jack cheese
- •0.25 cup chopped fresh cilantro
Instructions
- Wrap tortillas in aluminum foil and place in the oven. Turn the heat to 350 degrees F (175 degrees C). Bake for 15 minutes or until thoroughly heated.
- Meanwhile, in a 10-inch skillet, heat oil over medium-high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
- Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
Nutritional Facts
Per 4 servings
- Calories: 531
- Carbohydrate: 65g
- Fat: 23g
- Fiber: 6g
- Protein: 18g
- Sugar: 5g
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