Many years ago a recipe for vegetable burritos appeared in a Sunset magazine. Over the years we modified it and we used it as a very popular vegetarian entree when we had the restaurant.
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.
At the restaurant we filled the tortillas and then put the cheese on them and put them under the broiler.