Yield: 6 servings
1 lg Red onion, thinly sliced
1 ea Red bell pepper, cut into small strips
1 ea Green bell pepper, cut into small strips
2 tbsp Olive oil
4 ea Garlic cloves, minced
1 cup Mushrooms, sliced
2 cup Yellow squash, diced
2 cup Broccoli florets
2 cup Mexican style stewed tomatoe
1 pinch Cayenne pepper
12 ea Flour tortillas
Preheat oven to 250F.
Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.
Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve.