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Let's Make It
Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.
Cook vegetables as directed, doubling all ingredients. Use half to prepare these delicious enchiladas as directed. Cool remaining cooked vegetables, then refrigerate up to 24 hours. Reheat, then stir into hot scrambled eggs the next morning to enjoy as part of your breakfast.
Make it meatless with this simple skillet dish, boasting more than 1/2 cup of vegetables per serving. As a bonus, the red pepper is a good source of both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.