"ZUCCHINI CHIMICHANGAS"

Goes well with Santa Fe Style Brown Rice (see below)

3 tablespoons oil
5 small to medium zucchini, diced
1 4 oz. can diced green chiles
3/4 cup onions, diced
1 3/4 teaspoons dried oregano
1 1/4 teaspoons cumin
3/4 cup tortilla chips, crushed
1/4 cup cilantro, minced
6 ounces jack cheese, grated
salt to taste
8 flour tortillas, regular or whole wheat
sour cream
salsa
oil for brushing tortillas

Heat the 3 tablespoons oil in a large skillet over medium-high heat, then add the diced zucchini, chiles, onion, oregano and cumin.  Saute just until vegetables are tender, about 10 minutes.  Remove from heat and let cool slightly.  Stir in crushed tortilla chips, cilantro and cheese.  Season to taste with salt.

Divide the zucchini mixture between the tortillas, fold in the ends of the tortillas, and then roll up "burrito style".

Preheat oven to 425 degrees.  Brush the baking sheet with oil.  Lay the filled tortillas, seam-side down on baking sheet.  Brush the tops and sides with oil and bake for about 15 to 20 minutes, or until golden brown and crisp.  Remove from oven and serve with sour cream and salsa.  YIELD:  4 servings

**You can freeze these for later after you bake them.  Wrap them individually in foil and store in freezer bag.  When ready to eat, thaw and bake in a 375 degree oven for about 10 minutes or until heated through.

SANTA FE STYLE BROWN RICE

1 tablespoon oil
3 tablespoons chopped onions
1 jalapeno, minced
1 teaspoon chili powder
2 cups brown rice, cooked
1 cup pinto beans, cooked
1 cup corn, canned
1 4 oz. can diced green chiles
1/4 cup cilantro, minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt

Heat oil in a small skillet over medium heat.  Add onions and jalapenos and cook until onions are tender, about 5 minutes.  Add chili powder and cook one minute longer.

Mix cooked rice, pinto beans, corn, green chiles, cilantro and cooked onion mixture.  Sprinkle with balsamic vinegar and salt and toss to combine; serve.  YIELD:  4 servings

**You can also freeze this one for later.  Pour into container and freeze.  When ready to eat, thaw and heat in microwave until heated throughout.