1 c. each: onion and fresh mushrooms, sliced
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 olives
1 Tbsp. seeded, minced jalapeno pepper
2 (4 oz.) cans chopped green chiles, drained
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. each: dried whole oregano and ground cumin
1 c. (4 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded 40% less fat Cheddar cheese
15 (6-inch) warm flour tortillas

Coat a large Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add onion, mushrooms and garlic. Sauté until vegetables are tender and all liquid is absorbed. Add zucchini, carrots, green pepper, tomato, olives and jalapeno pepper; sauté, stirring constantly, about 10 minutes or until vegetables are crisp-tender. Drain vegetables; add green chiles and next 6 ingredients; stir mixture well. Spoon 1/3 cup vegetable mixture onto each tortilla and fold edges over. Serve immediately. Yield: 15 servings.

Per Serving: 198 Calories, 6 g. Fat (27%), 6 mg. Cholesterol and 306 mg. Sodium.