1 dozen flour tortillas
1 large onion chopped
2 small or 1 large tomato chopped
1 1/4 lb. cooked, chopped spinach,
1 small can sliced olives
3/4 lb grated jack cheese
Mix cheese & veggies. Grease a large baking pan with shortening or olive oil. Fill each tortilla with about 1/4 cup filling. Place seam side down on baking sheet. Bake 30 minutes, until lightly browned and crisp. Serve with salsa and sour cream/guacamole. I've also added chopped mushrooms with success. Be creative and add other vegetables. At this time of year chopped zucchini would be a great addition. If adding a lot of vegetables, I stir fry them in a bit of olive oil before adding to the cheese and tomatoes. Then you can stir-fry fresh spinach also.
(Will add photo later.)