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.