Zucchini, sliced in rounds
Onion, chopped coarse
Mushrooms, chopped lengthwise
Celery, cut crosswise
Olive oil
Soft corn tortillas
Sour cream
Fresh ripe tomatoes, chopped
Very ripe avocado, sliced
Cheddar cheese, grated
Picante sauce

Braise equal amounts of zucchini, onion, mushrooms, and celery in small amount of olive oil until onion is clear. Brown tortillas in a dry skillet for about 15 seconds on each side. Put each tortilla on a dinner plate. Pile on the braised vegetables. Top with a dollop of sour cream, tomatoes, avocado, cheese. Run under the broiler until bubbly. Serve with picante sauce.