Ingredients
2tbsp salad oil
1 onion sliced
2 cloves garlic mashed
1/2lb mushrooms sliced
1 green pepper julienned
2 carrots thinly sliced
4 small zucchini 1/2-inch slices
2 tomatoes peeled and wedged or large can tomatoes
1 7 oz can diced chiles
2 1/4oz olive ssliced
1/2 tsp cumin
1/2 tsp oregano
6 oz jack cheese with jalapeños if you want
6 oz cheddar cheese
10-12 flour tortillas
Condiments (optional)
taco sauce
guacamole
sour cream
scallions
roasted sunflower seeds
In 12″ skillet, saute onion and garlic until limp. Add veggies and spices. Simmer covered until vegetables are barely tender, about 10-12 minutes.
Shred cheeses, and when vegetables are done, stir in half of both cheeses. Turn into a shallow casserole and sprinkle with remaining cheese. Broil until cheese is melted and bubbly, about 3 minutes.
Heat tortillas wrapped in foil in the oven for about 20 minutes, or wrap in plastic and microwave about 2 minutes. Spoon veggie mixure in tortilla and roll up. Serve with condiments.
Preparation
In 12″ skillet, saute onion and garlic until limp. Add veggies and spices. Simmer covered until vegetables are barely tender, about 10-12 minutes. Shred cheeses, and when vegetables are done, stir in half of both cheeses. Turn into a shallow casserole and sprinkle with remaining cheese. Broil until cheese is melted and bubbly, about 3 minutes. Heat tortillas wrapped in foil in the oven for about 20 minutes, or wrap in plastic and microwave about 2 minutes. Spoon veggie mixure in tortilla and roll up. Serve with condiments.
