Ingredients
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1 zucchini, chopped
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1 cup sliced fresh mushrooms
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1/2 cup chopped onion
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2 -3 cloves garlic, minced
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1 -1 1/2 tablespoon chili powder
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1/2 teaspoon cumin
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1/8 teaspoon cayenne pepper
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salt
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8 flour tortillas (6 inch)
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3/4 cup shredded cheddar cheese
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3/4 cup shredded monterey jack cheese
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1/4 cup chopped fresh cilantro
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1/2 cup chopped green bell pepper
Instructions
- Spray a large nonstick skillet with cooking spray.
- Over medium heat, when pan is hot, add zucchini, mushrooms, pepper, onion, garlic, chili powder, and cumin, cayenne, and salt.
- Saute and stir for 3-4 minutes or until vegetables are crisp-tender.
- Remove vegetables and set aside; wipe skillet clean.
- Spoon vegetable mixture evenly over half of each tortilla.
- Sprinkle each evenly with cheeses and cilantro.
- Fold each tortilla in half.
- Spray same skillet with cooking spray.
- Add tortillas and heat 1 to 2 minutes on each side over medium heat or until lightly browned and cheese is melted.
- Cut into thirds and serve.