Vegetable Burritos

• 1 c. each: onion and fresh mushrooms, sliced
• 2 cloves garlic, minced
• 4 c. sliced zucchini
• 1 1/2 c. thinly sliced carrots
• 1 c. sliced green pepper
• 2 c. chopped tomato
• 1/4 c. chopped ripe olives
• 1 Tbsp. seeded, minced jalapeno pepper
• 2 (4 oz.) cans chopped green chiles, drained
• 1 tsp. chili powder
• 1/4 tsp. salt
• 1/2 tsp. each: dried whole oregano and ground cumin
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1 1/2 c. (6 oz.) shredded 40% less fat Cheddar cheese
• 15 (6-inch) warm flour tortillas

1. Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot.
2. Add onion, mushrooms and garlic. Saute until vegetables are tender and all liquid is absorbed.
3. Add zucchini, carrots, green pepper, tomato, olives and jalapeno pepper; saute, stirring constantly, about 10 minutes or until vegetables are crisp-tender.
4. Drain vegetables; add green chiles and next 6 ingredients; stir mixture well.
5. Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over.
6. Serve immediately. Yield:
7. 15 servings.

onion, garlic, zucchini, carrots, green pepper, tomato, chopped ripe olives, jalapeno pepper, green chiles, chili powder, salt, oregano, shredded monterey jack cheese, cheddar cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372 (may not work)