Ingredients
1 tablespoon canola oil
1 cup diced zucchini
1 small red onion, diced
1 can (15 oz.) pinto beans, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 teaspoons chili powder
4 10-inch whole wheat tortillas
2 cups shredded colby jack cheese
1 tablespoon canola oil
1 cup diced zucchini
1 small red onion, diced
1 can (15 oz.) pinto beans, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 teaspoons chili powder
4 10-inch whole wheat tortillas
2 cups shredded colby jack cheese
Instructions
- Heat oil in large skillet over medium. Add zucchini and onion; sauté 4 minutes. Transfer to large mixing bowl. Add beans, corn, and chili powder. Mix well.
- Spray flat grill pan with cooking spray and heat on medium-high. Place tortilla on grill. Add 1/4 cup cheese to half. Spread 1/4 of the vegetable mix on cheese, top with 1/4 cup cheese. Fold tortilla in half and cook 2 minutes. Carefully flip with spatula and cook another 2 minutes, until cheese is melted. Repeat with remaining tortillas.
- Heat oil in large skillet over medium. Add zucchini and onion; sauté 4 minutes. Transfer to large mixing bowl. Add beans, corn, and chili powder. Mix well.
- Spray flat grill pan with cooking spray and heat on medium-high. Place tortilla on grill. Add 1/4 cup cheese to half. Spread 1/4 of the vegetable mix on cheese, top with 1/4 cup cheese. Fold tortilla in half and cook 2 minutes. Carefully flip with spatula and cook another 2 minutes, until cheese is melted. Repeat with remaining tortillas.
