½ cup chopped sweet red pepper 1 tablespoon olive oil
½ cup chopped zucchini ½ cup chopped yellow squash
½ cup chopped onion ½ cup chopped seeded tomato
1 ¼ cup sharp cheddar cheese 6 (9 inch) whole wheat tortillas
Saute vegetables in oil just until tender, about 7 minute.
Remove from pan and keep warm.
Place 1 tortilla in pan. Sprinkle with ¼ cup cheese and ¾ cup sauteed vegetables.
Sprinkle with 2 tablespoons cheese. Top with 2nd tortilla.
Cook 2 to 3 minutes on a side, until each side is golden brown.
Cut into 8 triangles.
Repeat with remaining tortillas and vegetables. Serve with salsa and sour cream.
*Recipe by Judy Radant
