6 (8") flour tortillas
3 c. zucchini, cut into 1" long julienne strips
1/3 c. chopped onions
3/4 c. diced red or green bell pepper
3 tbsp. oil
1/3 c. mild green chile salsa
3/4 c. sliced or chopped toasted almonds
3 tbsp. chopped cilantro
1 1/2 c. shredded Jack cheese

TOPPING:

6 tbsp. mild green chile salsa
6 tbsp. light sour cream

Soften tortillas by placing in foil, then in a 375 degree oven for 10-15 minutes.

In a large frying pan saute zucchini, onion and bell pepper in oil 3 minutes or until tender-crisp. Reduce heat and add salsa, cover and cook 3 minutes more. Stir in almonds and cilantro.

Spoon about 1/2 cup vegetable mixture down center of each tortilla. Sprinkle with 1/4 cup cheese, roll up. Place in serving dish, spoon 1 tablespoon each salsa and light sour cream down burrito.