INGREDIENTS

4 Mission® 10" Heat Pressed Flour Tortillas (10420)  
1/2 cup  Butter  
3 cups  Mushrooms , thinly sliced 
3  Zucchini , thinly sliced 
1 Red Bell Pepper , cored, seeded and thinly sliced 
2  Avocados , peeled, pitted and sliced lengthwise 
3 cups grated Swiss Cheese  
1 Tbsp.  Chile Powder  
1 tsp.  Onion Powder  
1 tsp.  Salt (to taste) 

DIRECTIONS

1.) Preheat oven to 350º F. Melt butter in a large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes.

2.) Remove mushrooms from the skillet using a slotted spoon and set aside. Reduce mushroom juice by half, about 3 minutes.

3.) Add zucchini and red bell peppers to skillet and sauté until tender, about 7 minutes.

4.) Remove from heat, add avocado, mushrooms, Swiss cheese, chili powder, salt and onion powder. Toss gently just until cheese has started to melt.

5.) Warm Mission® flour tortillas on a flat grill or in the oven about 5 minutes. Place an even layer of filling on each tortilla and roll.

6.) Serve whole or cut into rounds and serve as an appetizer course.

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