1 tbsp. butter
1 tbsp. oil
1/2 c. chopped onion
1/2 c. grated carrots
1 clove garlic, minced or pressed
3 tbsp. all purpose flour
1 tsp. dried marjoram OR oregano leaves
1/2 tsp. white pepper
1 (14 1/2 oz.) can mushroom OR vegetable broth
1 c. chopped tomatoes
8-10 corn tortillas
1/2 lb. grated Monterey Jack Cheese
1/2 lb. grated Cheddar cheese
2 green onions, chopped

1. Melt butter and oil in large skillet. Saute onion, carrots, and garlic until soft. Stir in flour, marjoram or oregano and pepper. Cook for 1-2 minutes.

2. Gradually stir in broth, being careful to whisk out any lumps of flour. Add tomatoes. Heat to boiling. Reduce to simmer. Cover and cook for 20-30 minutes.

3. Soften tortillas, one at a time, in the sauce. Place some of the cheese and green onions in center of each. Roll up. Place seam side down on lightly buttered baking dish. Cover with remaining sauce. Sprinkle with a little cheese and green onions.

4. Cover. Bake at 375 degrees for 20 minutes or until bubbly.

Good served with sliced orange and Romaine salad, tossed with a slightly sweetened oil and vinegar dressing. Fresh fruit for dessert.

Recipe may be halved or doubled.

TIPS: Divide the cheese and green onions into 8-10 portions, reserving a sprinkling for the top.

HEALTH NOTE: To reduce fat and calories, substitute part-skim Ricotta or Hoop cheese for the Monterey Jack and Cheddar.