INGREDIENTS
6 8-inches
flour tortillas
1/2 lb
mushrooms
1 cup
zucchini
2 tbsp
canola oil
16 oz
chunky salsa
7 oz
shoepeg corn
16 oz
vegetarian refried beans
1 1/2 cups
lettuce
1 1/2 cups
cheddar cheese
2 media
avocados
1 1/2 cups
tomatoes
6 tbsp
cream