7 oz. diced green chiles
1/2 to 1 med. onion, diced
1/2 lb. sliced mushrooms
1 green pepper, diced
2 med. carrots, thinly sliced
4 med. zucchini, sliced or diced
2 lg. tomatoes, diced
1 clove garlic (optional)
2 1/2 oz. olives, sliced

Saute in 2 tablespoons oil the onion and garlic until onion is limp. Add mushrooms, pepper, carrots, zucchini, tomatoes, diced green chiles and olives. Add 1 teaspoon chili powder and 1 teaspoon salt. Add 1/2 teaspoon cumin and 1/2 teaspoon oregano leaves.

Bring to a boil, lower heat, cover and simmer until vegetables are barely tender, about 10 to 12 minutes. Uncover and gently boil, stirring occasionally, until liquid has evaporated and vegetables are tender, about 10 minutes.

Shred 1 1/2 cups Jack and 1 1/2 cups Cheddar cheese; stir about half of the cheese into vegetables. Spoon onto heated flour tortillas and add remaining cheese, if desired. Fold and eat!