Vegetable cooking spray
1 c. sliced onion
1 c. sliced fresh mushrooms
2 cloves garlic, minced
4 c. sliced zucchini
1 1/2 c. thinly sliced carrots
1 c. sliced green pepper
2 c. chopped tomatoes
1/4 c. chopped ripe olives
1 tbsp. seeded minced jalapeno peppers
2 (4 oz.) cans chopped green chilies, drained
1 tsp. chili powder
1/4 tsp. salt
1/2 tsp. dried whole oregano
1/2 tsp. ground cumin
1 c. (4 oz.) shredded Monterey Jack cheese
1 1/2 c. (6 oz.) shredded 40% less fat Cheddar cheese
15 (6") warm flour tortillas

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, mushrooms and garlic. Saute until vegetables are tender and all liquid is absorbed. Add zucchini and next 5 ingredients; saute, stirring constantly, about 10 minutes or until vegetables are crisp-tender. Drain vegetables; add green chilies and next 6 ingredients; stir we..

Spoon 1/3 cup vegetable mixture onto each tortilla and fold over edges. Serve immediately. Yield 15 servings (187 calories each). Note: Tortillas may be warmed by wrapping tightly in aluminum foil; bake at 350 degrees for about 15 minutes.