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This recipe was provided by Laura Pinyan, M.S., C.N.S., director of Dietetic Services, Pacific Health Education Center, Bakersfield, California, who teaches healthful eating to Latinos.

½	cup onions, thinly sliced into half moons
1¼	cups green pepper strips, thinly sliced
2½	cups zucchini, sliced into rounds
2	ounces sliced fresh mushrooms
2½	ounces thawed frozen spinach
1½	cups fresh tomatoes, cubed
¼	cup black olives, chopped (optional)
1/8	teaspoon ground cumin
½	teaspoon salt
¼	cup shredded fat-free cheese or soy cheese
9	whole wheat tortillas

 

Preparation:

Sauté onions and peppers in oil until half cooked. Add zucchini, mushrooms, spinach, tomatoes, and seasonings. Cook over low heat until the liquid evaporates, without overcooking the vegetables. Mix in cheese. Place ½ cup of vegetable mixture on each hot tortilla and roll up.