| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 orange bell pepper, stemmed, seeded and sliced
- 1 red bell pepper, stemmed, seeded and sliced
- 1 yellow bell pepper, stemmed, seeded and sliced
- 1 medium white onion, sliced
- 1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 large clove garlic, grated
- 1 tablespoon chopped fresh oregano leaves
- Nonstick cooking spray, for the pan
- Eight to ten 5- to 6-inch white corn tortillas
- One 8-ounce bag shredded Monterey Jack and Cheddar mix
- Lime wedges, for serving
- Sour cream and salsa verde or roja, for dipping (optional)
Instructions
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 72 mg |
| Sodium | 576 mg |
Reviews
I really enjoyed this recipe. The flavors were so full, it didn’t need any additional seasoning. The cooked corn tortillas added a sweetness with the smoky vegetables. The crispy cheese was a nice texture when combined with the soft veggies. It paired it well with beans seasoned with a lot of cumin. We will be making this one again soon!
Great veggie dinner
Yummy! Prepared as directed & will definately make again! Thanks, Molly!
So good!! I’ve been making this once a week. No modifications needed!
My husband and I really enjoyed this recipe. I added some of my homemade chipotle taco seasoning to the vegetables and served with homemade refried black beans as per another reviewers comments. I used low carb flour tortillas and pepper jack and cheddar cheese. I would definitely make these again.
I added a little taco seasoning also. Served refried beans and rice as sides. Family enjoyed this recipe.
I actually made per the recipe and loved it.
Come on people – STOP reviewing before you actually make and eat the item!!!
A rating with no explanation is useless and can distort the overall rating.