1 lb Sweet onions, finely chopped

3/4 lb New potatoes, finely chopped

4 Plum tomatoes, finely

-chopped 6 oz Carrots, finely chopped

1 Clove garlic, minced

1 Jalepeno, minced

1/2 c Dry white or red wine

4 lg Flour tortillas

Freshly ground black pepper -to taste 2 tb Minced cilantro

2 oz Grated Monterey Jack of

-Muenster cheese 8 ts Non-fat plain yogurt

Combine first seven ingredients in a heavy skillet. Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender. Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon vegetable mixture onto center of each tortilla. Top each with cheese and yogurt. Roll up and serve. Source: Rock Springs Sweet Onion Festival Cook Book 1992