3 c. sliced zucchini
1/2 c. chopped green pepper
1 1/2 c. sliced fresh mushrooms
1 clove garlic, minced
1/4 c. chopped onion
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
1 tbsp. corn starch
2 tomatoes, cut into wedges
4 (6 inch) flour tortillas
1/2 c. (2 oz.) shredded Cheddar cheese
2 tbsp. sliced ripe olives

Combine zucchini, pepper, mushrooms, garlic and onion in a 2-quart microwave- safe casserole. Cover with casserole lid.

Microwave (high) 2 to 3 minutes or until almost tender. Add cumin, chili powder, salt and corn starch; mix just until combined.

Microwave (high), uncovered, 2 to 3 minutes or until sauce boils and is slightly thickened, stirring once. Add tomatoes. Set aside.

Microwave (high) tortillas, loosely wrapped in plastic wrap, 30 to 45 seconds or until heated. Divide vegetables among tortillas. Fold up edges with filling in the center; arrange on serving plate. Top with cheese.

Microwave (high), uncovered, 2 to 3 minutes or until cheese is melted, rotating dish once. Garnish with olives.