This is a healthy recipe and it is delicious. I use low carb tortillas to cut the calories. If you are in a hurry, you can cut less bell peppers to save time. Of course, the taste will be the same. My husband doesn't like green bell peppers; therefore, I don't use them. You may add chicken or some other meat if you so desire.
1Cut the bell peppers into 1/2 inch strips. cut the zucchini lengthwise into thin strips, and then cut each strip in half. Wipe the mushrooms with a damp towel, snap the stems off, scoop the gills out with a metal tablespoon, and cut into 1/2 inch strips. Cut the onions into 1/2 inch slices.
2Heat the oil in a large pot over medium-hight heat. Once the oil is hot, add the bell peppers, zucchini, mushrooms, onions, garlic, oregano, cumin, pepper, and salt. Cook until the veggies are soft and the onions translucent, about 5 to 6 minutes.
3Warm the tortillas in a flat pan over medium heat, spoon in the veggies. Fold the tortilla over and serve.
4Serving Suggestion: Serve with black bans and be creative with toppings, such as plain Greek yogurt (in place of sour cream), salsa, shredded lettuce, guacamole, or low-fat shredded cheese.