• In bowl, mix garlic, juice, cumin, chili powder, salt, cayenne; set aside.

  • Heat oil in 12-inch skillet over medium-high heat. Add onion and mushrooms; saute 3 minutes. Add carrots, zucchini and red pepper; cook 5 minutes. Stir in garlic mixture; cook 2 minutes, until vegetables are tender.

  • Heat tortillas; spoon 1/2 cup vegetable mixture in each. Top with 1 tablespoon cheese; fold in half. Repeat with remaining filling, tortillas and cheese. Serve 2 filled tortillas with 2 tablespoons sour cream. Makes 4 servings.

Nutrition Facts

288 calories; 10 g total fat; 18 mg cholesterol; 482 mg sodium. 42 g carbohydrates; 11 g protein;