Directions

1. Heat the olive oil in a skillet over medium heat.
   
2. Chop the squash and zucchini into small pieces and add them to the pan.
   
3. Cook the vegetables about 5 minutes or until browned.
4. Wrap the tortillas in aluminum foil and heat in a 350 degree oven for 3 minutes. (TIP: Wrap tortillas in a damp paper towel and microwave for 30 seconds for faster prep.)
   
5. Scoop veggies into the tortilla and top with tomatoes, cheese and sour cream.