Vegetable Burritos

• 1 large onion, coarsely chopped
• 1/2 lb. mushrooms, sliced
• 2 cloves garlic, thinly sliced
• 1 large green pepper, in strips
• 2 medium carrots, thinly sliced
• 4 medium zucchini, in 1/2-inch thick slices
• 2 tomatoes, peeled and cut in 1/2-inch wedges
• 1 (7 oz.) can diced green chiles
• 1 can sliced olives, drained
• 1 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. chili powder
• 6 oz. Jack cheese, shredded
• 6 oz. Cheddar or jalapeno cheese, shredded

1. Saute vegetables (onion and garlic first).
2. Top with grated cheese and bake until bubbly.
3. Serve with warm tortillas, salsa, sour cream and guacamole.
4. Can put cheese on the table instead of melting on top.

onion, mushrooms, garlic, green pepper, carrots, zucchini, tomatoes, green chiles, olives, salt, cumin, oregano, chili powder, jack cheese, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645732 (may not work)