2 c. zucchini, chopped
2 c. yellow summer squash, chopped
1 medium sweet potato, peeled and cubed
2 Tbsp. onion, chopped
1 Tbsp. olive oil
¼ tsp. chili powder
¼ tsp. cumin
8 oz. Monterey Jack cheese, grated
8-10 small tortillas, warmed
Preheat olive oil in a large iron skillet over medium to medium-high heat. Add squash, sweet potato, onion, and spices. Cook until vegetables are tender, stirring occasionally.
Place a spoonful of the vegetable mixture and a tablespoon of cheese on each tortilla and fold or roll. Eat!