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Mexican Veggie Folds

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Mexican Veggie Folds
  • Prep 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 5
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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.

Nutrition Information

300 Calories, 11g Total Fat, 8g Protein, 43g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
100
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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