Preheat oven to 250F.

Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.

Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve.

Mark's Note: Use whatever vegetables you can get. I replace the squash with zucchini & often use cauliflower in place of broccoli.