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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got the idea for this recipe from a restaurant I used to frequent when I was in school, relates Shari Johnson of Green Bay, Wisconsin. The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown. Ingredients:
1/2 pound fresh mushrooms, sliced |
1 medium zucchini, sliced |
1/2 cup sliced green onions |
2 cans (15-1/4 ounces each) whole kernel corn, drained |
2 medium tomatoes, seeded and diced |
1 teaspoon dried basil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
6 flour tortillas (8 inches) |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
3/4 cup salsa |
6 tablespoons reduced-fat sour cream |
Directions:
1. In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream. Yield: 6 servings.
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