1 med. red pepper, cut in strips
1 med. green pepper, cut in strips
1 sm. jalapeno pepper
2 tsp. garlic
1 1/2 tsp. garlic powder
4 (10 inch) flour tortillas, warmed
1 med. tomato
1 1/2 c. shredded cheese

In skillet, over medium heat, heat 1 tablespoon salad oil. Add peppers, zucchini, garlic and chili powder. Cook 3 minutes, or until vegetables are tender. Stir in tomato; heat through.

Spread one fourth of vegetable mixture in center of tortilla; sprinkle 1/4 of cheese. Fold sides over filling. Roll up to make burrrito.