Ingredients
1
tablespoon vegetable oil
1
medium carrot, thinly sliced
1
medium onion, cut into 1/4-inch slices, separated into rings
1
medium red bell pepper, cut into 1/2-inch strips
1
medium green bell pepper, cut into 1/2-inch strips
1
medium zucchini, halved lengthwise, sliced
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
package (12.5 oz) Old El Paso™ Soft Taco Dinner Kit
1/4
cup water
1/2
cup reduced-fat sour cream
Preparation
In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add carrot, onion, bell peppers, zucchini and mushrooms; cook and stir 6 to 8 minutes or until vegetables are crisp-tender.
Stir in taco seasoning from dinner kit and the water; cook 2 to 4 minutes, stirring frequently, until sauce is bubbly and thickened.
Stack tortillas from dinner kit on microwavable plate; cover with microwavable plastic wrap. Microwave on High 1 minute.
To serve, place 2 warm tortillas on each of 5 dinner plates. Spoon about 1/2 cup vegetable mixture in center of each tortilla. Fold each tortilla in half. Top with sour cream and taco sauce from dinner kit.
