Ingredients
6 flour tortillas (8 inches)1/2 pound sliced fresh mushrooms1 cup diced zucchini2 tablespoons canola oil1 jar (16 ounces) chunky salsa1 can (7 ounces) white or shoepeg corn, drained1 can (16 ounces) vegetarian refried beans, warmed1-1/2 cups shredded lettuce1-1/2 cups shredded cheddar cheese2 medium ripe avocados, peeled and sliced1-1/2 cups chopped tomatoes6 tablespoons sour cream
Preparation
In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside.
In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through.
Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
