• 1 onion, sliced
• 1/2 lb. mushrooms, sliced
• 1 green pepper, julienned
• 2 carrots, thinly sliced
• 4 zucchini, 1/2" slices
• 2 tomatoes, peeled and wedged
• 2 T. salad oil
• 2 cloves garlic, mashed
• 1 7 oz. can diced chiles
• 2 oz. sliced olives
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 6 oz. jack cheese (with jalapeños if you want)
• 6 oz. cheddar cheese
• 10-12 flour tortillas

Condiments (optional)

• Taco sauce
• Guacamole
• Sour cream
• Sliced scallions
• Sunflower seeds

1. In 12" skillet, saute onion and garlic until limp. Add veggies and spices. Simmer covered until vegetables are barely tender, about 10-12 minutes.
2. 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.
3. 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.