1 small onion chopped
2 cloves garlic minced
4 cups zucchini shredded
1 can waterchestnuts, canned drained
1 each tomato seeded and chopped
1/2 teaspoon red pepper ground
8 each flour tortilla
1/2 cup cheddar cheese shredded
Instructions
Coat a large frying pan with no-stick spray. Saute the onions and garlic over medium heat until soft, about 5 minutes. Add zucchini, water chestnuts, tomatoes and red pepper and continue to cook until just heated through.
While the zucchini mixuture is cooking, wrap the tortillas in foil and heat at 325* for ten minutes or until soft (or microwave 1 minute).
To serve, place 1/2 cup of the zucchini mixture in each tortilla, top with the cheese and wrap.
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Yields: 4 Servings
notes:
Cuisine: Southwestern
Main Ingredient:
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