1 cup green bell peppers, chopped
1 cup fresh kernel corn
3/4 cup green onion, chopped
1 cup Roma tomatoes, chopped
2 tbs cilantro, chopped
4 6" flour tortillas
1/2 cup reduced-fat cheddar cheese, shredded
- Spray a medium skillet with nonstick cooking spray. Saute bell pepper and corn over medium heat until softened, about 5 minutes.
- Add green onion and tomato; cook for several minutes more until heated through; add cilantro.
- Heat tortillas in a large skillet over high heat; Place equal amounts of cheese and vegetables on each tortilla; fold in half and continue to cook until cheese is melted and tortilla is crisped and lightly brown. Serve while hot.