- 8
0/5
(0 Votes)
Ingredients
- 1 tbls vegetable oil
- 2 c. broccoli flowerets
- 2 c. sliced mushrooms
- 1 med. red onion, sliced
- 1 med. carrot, shredded (2/3 c.)
- 1 med. zucchini, shredded (2 c.)
- 1 clove garlic, finely chopped
- 1 c. green salsa
- 8 flour tortillas (8-10 in)
- 3 c. shredded Wisconsin Monterey Jack or Mexican cheese blend (12 oz)
- Green or red salsa, if desired
Preparation
Step 1
Heat oven to 400 F. Spray rectangular baking dish, 13x9x2, w/cooking spray.
Heat oil in 10-in skillet over med-high heat. Cook broccoli, mushrooms, red onion, carrot, zucchini and garlic in oil 2-3 min, stirring frequently, until vegetables are crisp-tender. Stir in 1 c. salsa.
Spoon vegetable mixture onto center of ea. tortilla. Top with 1/4 c. of the cheese. Fold one end of tortilla up about 1 in. over mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down in baking dish.
Cover and bake 15-20 min or until hot. Top with salsa and remaining 1 c. cheese. Bake uncovered 5-7 min or until cheese is melted.