INGREDIENTS
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1 tablespoon olive oil
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2 cups sliced onions
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2 cups sliced zucchini
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1 cup roasted red peppers, seeded and thinly sliced
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2 tablespoons sliced black olives
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2 tablespoons sliced green olives
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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6 8-inch whole wheat tortillas
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1 1/2 cups shredded Mexican cheese blend
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1/3 cup chopped fresh cilantro leaves
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1/3 cup Daisy Light Sour Cream
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3 tablespoons Salsa Verde