Ingredients:

  • 1 tablespoon olive oil
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 medium zucchini, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 cups shredded cheese (Monterey Jack, Mexican blend, or vegan cheese)
  • 8 large flour tortillas
  • Cooking spray or additional olive oil for grilling

Instructions:

  1. Dice bell peppers, zucchini, and onion; mince garlic.
  2. Heat olive oil in the skillet over medium heat.
  3. Add onions and garlic, sauté until fragrant (about 2 minutes).
  4. Stir in bell peppers and zucchini; cook until softened (around 5 minutes).
  5. Season with cumin, chili powder, salt, and pepper. Mix well.
  6. Place a tortilla in the skillet; sprinkle half with cheese, followed by a portion of the veggie filling, and top with more cheese. Fold the tortilla over.
  7. Cook until golden brown on one side (3-4 minutes); flip and cook the other side until cheese is melted (another 2-3 minutes).
  8. Remove from skillet, slice into wedges, and serve hot.