Ingredients:

8 (8 inch) flour tortillas

2 tablespoons vegetable oil

1 red onion, thinly sliced

1 green bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

1 teaspoon minced garlic

1 yellow squash, halved and sliced into strips

1/2 cup salsa

1 teaspoon ground cumin

1/2 teaspoon salt

1 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Directions:

1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.

2. In a 10-inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.

3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas and serve.