VEGETABLE TORTILLAS

1/2 cup red bell pepper; finely chopped

1/2 cup yellow bell pepper; finely chopped

1/2 cup zucchini; finely chopped

6 (8-inch) flour tortillas

1 1/2 cups Colby-Monterey Jack cheese; shredded

1 tablespoon margarine or butter

salsa (optional)

1. Mix bell peppers and zucchini. Spoon about 1/4 cup of the vegetable mixture onto center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds.

2. Melt margarine in a 10-inch skillet over medium heat. Cook 3 filled tortillas at a time in margarine about 6 minutes, turning after 3 minutes, until golden brown. Serve with salsa, if desired.

Yields 6 servings

CALORIES: 265; PROTEIN: 11g; CARBS: 26g; FAT: 14g; FIBER: 2; CHOL: 30mg; SODIUM: 400mg.

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