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 wedges. Serve warm.
- 9 g Total Fat
- 13 mg Cholesterol
- 416 mg Sodium
- 17 g Carbohydrates
- 1 g Fiber
- 6 g Protein
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Nutritional Information
- 9 g Total Fat
- 13 mg Cholesterol
- 416 mg Sodium
- 17 g Carbohydrates
- 1 g Fiber
- 6 g Protein
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 wedges. Serve warm.