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Mexican Veggie Folds

mexican veggie folds Entree Mexican
Mexican Veggie Folds
  • 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!

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

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  • 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 Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
1130mg
47%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
16%
Sugars
8g
Protein
8g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
20%
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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