Wholewheat tortillas – 3
Zucchini – 1 cup cut into cubes
Red, yellow bell peppers – 1 cup cut lengthwise
Mushrooms – 1 cup cut into halves
Corn kernels – 1 cup
Cumin, paprika, chili powder
Herbs – fresh coriander, oregano
For the tomato and pineapple salsa
Fresh Roma tomatoes finely chopped 1 cup
Fresh pineapple finely chopped 1 cup
Fresh coriander 1 tbsp
Juice of a lime - 1
« Caramelize the onions
« Sautee the vegetables in evoo, add the cumin and the oregano at last.
« Now toast up the tortillas on a flat girdle or a flat pan.
« Sprinkle the cheese on the full tortilla
« Spoon in the vegetable mix on one half of the tortilla and fold it.
« Cook on both sides flipping gently
Serve immediately with sour cream or tomato pineapple salsa