Mexican Veggie Folds

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

  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 5

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    300
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    1130mg
    1130%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    4g
    4%
      Sugars
    8g
    8%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    60%;
    Calcium
    15%;
    Iron
    20%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 1 Vegetable; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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