Serves 8

Ingredients:

1 cup sliced mushrooms

1 tablespoon light olive oil

1 small zucchini, chopped

1/2 c chopped yellow bell pepper

1/2 cup sliced green onions

1 medium garlic clove, minced

1 jalapeno, diced

1 medium tomato, chopped

8 flour tortillas

2 1/2 cups shredded Mexican cheese blend

1. In a 12-inch nonstick skillet, brown mushrooms in olive oil.  Add zucchini, bell pepper, green onions, garlic and jalapeno and cook until vegetables are tender. Stir occasionally.  Stir in tomato; cook 2 minutes more.  Remove from heat and keep warm.

2.  Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet.  Turn over; sprinkle ith 1/3 cup of the cheese and 1/4 cup of the mushroom mixture.  Fold tortilla in half.  Cook until browned on both sides and cheese is melted.  Repeat with remainig tortillas and filling.