Ingredients

1 med tomato (1/2 c.)

1 med zucchini, chopped (1/2c.)

1 med squash, chopped (1/2 c.)

1 med sweet onion, chopped (1/2 c.)

1/2 box mushrooms, chopped (1/2 c.)

olive oil

6 whole wheat tortillas

1 1/4 c. shredded reduced fat cheddar cheese

cilantro

1 can black beans, rinsed

seasoned salt

guacamole

salsa

rice

Preparation

  1. Pre-heat oven to 425 degrees. In non-stick pan cook tomato, zucchini, squash, mushrooms, onion in olive oil over medium heat for about 7 minutes or until tender.

  2. brush olive oil on one side of tortillas. Place on cookie sheet.

  3. sprinkle 1/4 cup of cheese on tortillas, top with 3/4 of vegi mixture, add black beans and cilantro to taste, sprinkle another 1/8 cup cheese on top and cover with another tortilla.

  4. bake at 425 for 5 minutes until hot.

Cut each tortilla into 8 pieces with pizza cutter, serve hot. Serve with rice, guacamole and salsa on the side.

We also tried to make them on the stove top but found that we made a big mess (although they tasted good that way too). Finishing them in the oven gives the tortillas a little crunch that we liked.