Vegetable Burritos - cooking recipe

Ingredients

1 c. sliced onion
1 c. sliced mushrooms
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 olive
1 Tbsp. seeded minced jalapeno pepper
2 (4 oz.) cans chopped green chilies, drained
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. oregano
1/2 tsp. cumin
1 c. shredded Monterey Jack cheese
15 (6-inch) warm flour tortillas

Preparation

Coat a Dutch oven with cooking oil spray, place on medium-high heat until hot.
Add onion, mushroom and garlic.
Saute until they are tender.
Add remaining vegetables and peppers.
Saute, stirring constantly until they are tender-crisp, about 10 minutes.
Drain; add green chilies and next 4 ingredients; stir well.
Spoon 1/3 cup mixture onto tortilla; sprinkle on cheese.
Fold over.
Serve.