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Ingredients

• 1 tablespoon(s) vegetable oil
• 1 teaspoon(s) vegetable oil
• 1 teaspoon(s) chili powder
• 1 teaspoon(s) ground cumin
• .5 teaspoon(s) salt
• .25 teaspoon(s) coarsely ground black pepper
• 2 medium (about 10 ounces each ) zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 large onion, cut into 1/2-inch-thick slices
• 1 medium red pepper, cut into quarters, stem and seeds discarded
• 1 medium green pepper, cut into quarters, stem and seeds discarded
• 4  (10 inches in diameter) flour tortillas
• .5 cup(s) (2 ounces) shredded sharp Cheddar cheese
• .5 cup(s) (2 ounces) shredded Monterey Jack cheese with jalapeño chiles
• .5 cup(s) (loosely packed) fresh cilantro leaves
• Bottled salsa (optional)

Description

1   Tablespoon(s) Vegetable Oil 1   Teaspoon(s) Vegetable Oil

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