This is a recipe I threw together for my vegetarian son. During the summer, I'm always trying to find new ways to use the garden vegetables, and this recipe is a keeper.
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INGREDIENTS:
1 small yellow squash, chopped
1 small zucchini, chopped
1 medium onion, diced
4-5 mushrooms, sliced
1/3 c shredded carrots
1/3 c bell pepper
1 Tbsp garlic powder
1 tsp steak seasoning
1-2 tsp Ms. Dash Spicy Blend (to taste)
salt and ground black pepper to taste (I normally add a lot of black pepper)
6-8 (6") corn or flour tortillas (I used corn tortillas)
1 c grated cheddar cheese, divided (I used fat-free)
1 c grated mozzarella cheese, divided (I used fat-free)
DIRECTIONS:
Preheat oven to 350 degrees. Coat non-stick skillet with cooking spray or oil. Add your vegetables - yellow squash, zucchini, onion, mushrooms, carrots, and bell pepper.
Saute for about 10-15 minutes or until desired tenderness. If needed, add a little bit of water to steam the vegetables. When vegetables are near desired tenderness, add the spices (garlic powder, steak seasoning, Ms. Dash, salt and pepper) and mix well to incorporate.
On a baking sheet lined with foil, arrange 3-4 tortillas in a single layer. Add a little of both cheeses down the center of each tortilla. Next add some of the sauteed vegetables on top of the cheeses. Cook open faced in the oven for about 5 minutes, or until the cheese melts.
Enjoy and eat up!
Servings: 6-8
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