| | Directions | | In a large kettle, sauté onion and garlic in oil until soft. Add carrots, green pepper, zucchini, tomatoes, mushrooms, green chiles, olives, chili powder, salt, oregano and cumin. Bring to a boil and simmer for 10 minutes. Drain vegetables. Add both cheeses to drained vegetables and stir in pan to melt. Serve rolled in warm tortillas with guacamole sauce and garnishes. 8 to 10 servings |
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| Ingredients | | - |  | 1 onion, thinly sliced (large) |
| - | | 2 coves garlic, minced |
| - | | 2 tablespoons vegetable oil |
| - | | 2 carrots, thinly sliced |
| - | | 1 green bell pepper, sliced (large) |
| - | | 4 zucchini, cut inch 1/2 inch slices (medium) |
| - | | 2 tomatoes, peeled and chopped (large) |
| - | | 1/2 mushrooms, sliced |
| - | | 1 can diced, mild green chiles (7 ounce can) |
| - | | 1 can Chopped Ripe Olives (4 ounce Can) |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon ground cumin |
| - | | 6 ounces Monterrey jack cheese |
| - | | 12 ounces cheddar cheese, grated |
| - | | 20 white flour tortillas |
| - | | GARNISHES |
| - | | Guacamole |
| - | | Sour cream |
| - | | Chopped onion |
| - | | Diced tomato |
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