Ingredients
1 small zucchini, thinly sliced1 medium yellow summer squash, thinly sliced1/2 pound sliced fresh mushrooms1 small onion, halved and sliced1 medium carrot, julienned1 teaspoon salt1/2 teaspoon pepper1 tablespoon canola oil8 flour tortillas (8 inches), warmed2 cups shredded cheddar cheese1 cup sour cream1 cup salsa
Preparation
In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
