Directions:
- In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat.
- Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over.
- Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.03 Kcal (2110 kJ) | ||
| Calories from fat | 223.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.83g | 38% | |
|---|---|---|---|
| Cholesterol | 57.22mg | 19% | |
| Sodium | 688.25mg | 29% | |
| Potassium | 739.83mg | 16% | |
| Total Carbs | 49.75g | 17% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 25.69g | 51% | |
| Vitamin C | 66.7mg | 111% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 329.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 162.79 Kcal (682 kJ) | ||
| Calories from fat | 72.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 38% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 19% | |
| Sodium | 222.29mg | 29% | |
| Potassium | 238.94mg | 16% | |
| Total Carbs | 16.07g | 17% | |
| Sugars | 0.96g | 12% | |
| Dietary Fiber | 1.72g | 21% | |
| Protein | 8.3g | 51% | |
| Vitamin C | 21.5mg | 111% | |
| Iron | 1mg | 18% | |
| Calcium | 106.4mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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