What You Need:

4 scallions, chopped
1 large zucchini, quartered lengthwise and cut into 1 inch slices
2 T fresh cilantro, chopped
1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips
1 (8 oz.) pkg. mozzarella cheese, finely shredded and divided
1 (26 oz.) can pinto beans, rinsed and drained
3 green chilies, stemmed, seeded and chopped
3 tomatoes, chopped
4 fresh oregano sprigs
4 whole wheat tortillas

How to Make It:

Spray a cast iron Dutch oven well with a non stick olive oil cooking spray.
Preset the oven temperature to 450 degrees.
Place the scallions in an even layer on the bottom of the pan.
Spread the zucchini slices over the scallions.
Sprinkle the zucchini evenly with the cilantro.
Lay the bell peppers over the zucchini.
Add half of the package of cheese.
Spread the pinto beans in an even layer over the cheese.
Add the green chilies and tomatoes.
Add the remaining cheese.
Place the oregano sprigs into the crevices of the other ingredients.
Lightly spray both sides of the tortillas with the olive oil cooking spray.
Cut the tortillas in half, roll each half closed and place in a single layer on top.
Cover the pan and bake for 35 minutes or until the vegetables are fork tender.

Makes 4 servings

To reduce the amount of saturated fats in this dish use a soy cheese substitute. Try other types of cheese such as cheddar or Monterey Jack if you prefer.

Preparation Time: approximately 15 minutes
Bake Time: approximately 35 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 500; Fat 39g; Carbohydrates 66g; Cholesterol 50 mg; Sodium 153 mg; Protein 30g; Fiber 16g