
Ingredients
- 6 flour tortillas (8 inches)
- 1/2 pound sliced fresh mushrooms
- 1 cup diced zucchini
- 2 tablespoons canola oil
- 1 jar (16 ounces) chunky salsa
- 1 can (7 ounces) white or shoepeg corn, drained
- 1 can (16 ounces) vegetarian refried beans, warmed
- 1-1/2 cups shredded lettuce
- 1-1/2 cups shredded cheddar cheese
- 2 medium ripe avocados, peeled and sliced
- 1-1/2 cups chopped tomatoes
- 6 tablespoons sour cream
SOURCE: Taste of Home