Mexican Veggie Folds

Name: Mexican Veggie Folds
Prep time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Mexican
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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Prep 25 min
Total 25 min
Ingredients 10
Servings 5

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

By Pillsbury Kitchens

Updated May 31, 2005

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

Steps

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.