1/2 c. finely chopped onion
3 med. zucchini, chopped
1 (4 oz.) can green chilies, chopped
1/4 tsp. salt
1/4 c. oil
6 to 8 flour tortillas
1/2 tsp. oregano
1/4 tsp. cumin
1 tsp. garlic powder
1 c. grated Monterey Jack cheese

Mix together zucchini, onion, chilies and spices. Cook together until vegetables are tender. Stir in cheese until melted. Spread over tortillas. Roll tortillas into a burrito and wrap in foil. For best results, freeze. Later, brown tortillas in oil until thawed and browned on all sides. Serve with a salad.