 | | Directions | 1. 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.
2. 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.
3. Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm. |
|
|
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
|  | | Ingredients | | - | | 1 tablespoon plus 2 teaspoons olive oil, divided |
| - | | 1 large red bell pepper, cut into thin strips |
| - | | 1 large onion, thinly sliced |
| - | | 1 small zucchini, coarsely chopped |
| - | | 1 cup sliced mushrooms |
| - | | 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning |
| - | | 8 flour tortillas (8-inch) |
| - | | 1 1/2 cups shredded Monterey Jack or Mexican blend cheese |
| |
| | Nutrition (per serving) | Calories: 173 Calories
Fat: 9 Grams
Protein: 6 Grams
Cholesterol: 13 Milligrams
Carbohydrates: 17 Grams
Sodium: 416 Milligrams
Fiber: 1 Grams
|
| |
