Ingredients
6
flour tortillas (8 to 10 inches in diameter)
6
tablespoons peanut butter
1/4
cup soy sauce
2
tablespoons seasoned rice vinegar
2
teaspoons sugar
1
cup shredded mozzarella cheese (4 ounces)
2
cups fresh bean sprouts
1
bag (1 pound) frozen stir-fry vegetables, thawed and drained
Preparation
Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake 5 minutes.
Mix peanut butter, soy sauce, vinegar and sugar; spread over tortillas. Top each with 2 tablespoons cheese. Spread bean sprouts and stir-fry vegetables evenly over tortillas. Sprinkle with remaining cheese.
Bake 10 to 15 minutes or until cheese is melted.
