Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Red onion, thinly sliced
1 ea Red bell pepper, cut into
-- small strips
1 ea Green bell pepper, cut into
-- small strips
2 tb Olive oil
4 ea Garlic cloves, minced
1 c Mushrooms, sliced
2 c Yellow squash, diced
2 c Broccoli florets
2 c Mexican style stewed tomatoe
1 pn Cayenne pepper
12 ea Flour tortillas

Preheat oven to 250F.

Saute onion bell peppers in olive oil over medium heat for 3 or 4
minutes. Add garlic mushrooms stir fry for another 2 minutes. Add
squash broccoli continue to stir-fry until the vegetables are
tender-crisp. Drain the tomatoes add them. Reduce the heat cook
for 5 to 10 minutes. The liquid should be reduced but not evaporated.

Wrap tortillas in tin foil place in oven to warm. Wrap filling
inside tortillas serve.

MARK'S NOTE: Use whatever vegetables you can get. I replace the
squash with zucchini often use cauliflower in place of broccoli.

"Vegetarian Gourmet" Spring, 1995

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