Veggie Jack Burritos

Hmmmm...this is what we ate Thursday. I think I might be catching up. Oh, by the way, this is a favorite meatless dish.

Veggie Jack Burritos

1 tablespoon vegetable oil
2 cups broccoli flowerettes
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups (12 ounces) shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 flour tortillas
Green or red salsa

In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa. Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12x8 inch baking dish. Cover with foil. Bake at 400° F for 15 to 20 minutes or until heated through. Top with salsa and remaining cheese. Continue baking 5 to 7 minutes, or until cheese is melted.