Ingredients:

• 1 tablespoon plus 2 teaspoons olive oil, divided
• 1 large red bell pepper, cut into thin strips
• 1 large onion, thinly sliced
• 1 small zucchini, coarsely chopped
• 1 cup sliced mushrooms
• 1 tablespoon McCormick® Salt Free Vegetable Seasoning
• 8 flour tortillas (8-inch)
• 1 1/2 cups shredded Monterey Jack cheese

Directions:

1. Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.
2. Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.
3. Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.