Vegetarian Burritos 2 Recipe

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