1 onion, chopped
2 cloves garlic, pressed
1/2 c. water
1/3 c. chopped canned green chilies
2 tbsp. chili powder
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 1/2 c. water

FILLING:

1 onion, chopped
1 green pepper, chopped
3/4 lb. mushrooms, chopped
1/2 c. water
1 1/2 c. corn kernels
3 1/2 c. chopped zucchini
2 tsp. chili powder
1 tsp. ground cumin
12 to 15 whole wheat tortillas

To make Sauce: Saute onion and garlic in 1/2 cup water for 5 minutes. Add green chilies and spices. Stir and saute a few more minutes. Add remaining ingredients. Mix well and simmer for 15 minutes; set aside.

To make Filling: Saute onion, green peppers, and mushrooms in water for 5 minutes. Add corn, zucchini, and spices. Saute 10 minutes more; set aside.

To assemble Burritos: Spread 1 cup of sauce on bottom of a baking dish. Place 1/3 to 1/2 cup filling down the center of each tortilla. Roll up tortillas and place, seam side down, in baking dish. Pour remaining sauce over burritos. Cover and bake at 350 degrees for 30 minutes. Serves 8 to 10.