Ingredients
2 medium red potatoes, quartered and sliced1 medium zucchini, quartered and sliced1 medium sweet red pepper, sliced1 small onion, chopped2 tablespoons olive oil1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper1 cup shredded part-skim mozzarella cheese1 cup shredded reduced-fat cheddar cheese8 whole wheat tortillas (8 inches)
Preparation
In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes.
In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.
