Ingredients

• 8 , 8 inch
• 2 tablespoons vegetable oil
• 1 red onion , thinly sliced
• 1 green bell pepper , seeded and sliced into strips
• 1 red bell pepper , seeded and sliced into strips
• 1 teaspoon minced garlic
• 1 yellow squash , halved and sliced into strips
• 0.5 cups salsa
• 1 teaspoon ground cumin
• 0.5 teaspoons salt
• 1 cup shredded Monterey Jack cheese
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Wrap tortillas in aluminum foil and place in the oven. Turn the heat to 350 degrees F (175 degrees C). Bake for 15 minutes or until thoroughly heated.
2. 2 Meanwhile, in a 10-inch skillet, heat oil over medium-high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
3. 3 Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Nutrition per serving