Ingredients

• 1 small zucchini, thinly sliced
• 1 medium yellow summer squash, thinly sliced
• 1/2 pound sliced fresh mushrooms
• 1 small onion, halved and sliced
• 1 medium carrot, julienned
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 8 8” flour tortillas, warmed
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup El Patio Original or Hot salsa

Directions

1. In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes.
2. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla.
3. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

Original recipe