Ingredients:
1 tablespoon olive oil
1 clove garlic, cut into tiny pieces
1 medium zucchini, cut into thin strips lengthwise
1/2 bell peppers, seeded and cut into thin strips lengthwise
2 dashes chili powder
4 flour tortillas
1 (15 ounce) cans enchilada sauce
1 cup grated monterey jack cheese or 1 cup cheddar cheese
Directions:
In skillet, on high heat, heat olive oil 1 minute.
Add garlic, zucchini, bell pepper, and chili powder.
Cook 4 minutes, or until vegetables are lightly browned.
Lay tortillas flat and spread vegetables on one side, then roll up.
In oiled baking dish, lay tortillas side by side.
Pour enchilada sauce over evenly and top with cheese.
Bake at 350 degrees for 20 minutes, or until cheese is bubbly.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.