Mexican Veggie Folds

If you have 25 minutes, you can put a hearty vegetarian sandwich on the table!

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Servings 5

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ingredients 10
Prep Time 25 min
Total Time 25 min

Ingredients

1: tablespoon vegetable oil

1: medium carrot, thinly sliced

1: medium onion, cut into 1/4-inch slices, separated into rings

1: medium red bell pepper, cut into 1/2-inch strips

1: medium green bell pepper, cut into 1/2-inch strips

1: medium zucchini, halved lengthwise, sliced

1: package (8 oz) sliced fresh mushrooms (3 cups)

1: package (14.5 oz) Old El Paso® soft taco dinner kit

1/4: cup water

1/2: cup reduced-fat sour cream

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Directions

1 In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add carrot, onion, bell peppers, zucchini and mushrooms; cook and stir 6 to 8 minutes or until vegetables are crisp-tender.
2 Stir in taco seasoning from dinner kit and the water; cook 2 to 4 minutes, stirring frequently, until sauce is bubbly and thickened.
3 Stack tortillas from dinner kit on microwavable plate; cover with microwavable plastic wrap. Microwave on High 1 minute.
4 To serve, place 2 warm tortillas on each of 5 dinner plates. Spoon about 1/2 cup vegetable mixture in center of each tortilla. Fold each tortilla in half. Top with sour cream and taco sauce from dinner kit.