8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut julienne−style
broccoli and cauliflower, cut into small florets
green pepper and mushrooms, thinly sliced
snow peas, whole
juice of 1/2 lemon
3 flour tortillas, warmed
lime wedge, for garnish

To make pesto, put cilantro and garlic in a food processor and
process until finely chopped. With machine on, gradually add olive oil.
Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Saute with margarine in a
small cast−iron skillet over medium−high heat. Cook past translucent
stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables −− the combination depends on
personal taste. Cook all vegetables except mushrooms in lemon juice
and 2 tablespoons of pesto over medium to medium−high heat. When
almost at al−dente stage, add sliced mushrooms. Continue cooking for
about one minute. (The remaining pesto can be refrigerated for future
use.)
Place vegetable mixture over sizzling onions, then spoon
vegetable−onion mixture into center of warmed tortillas. Top with
condiments (guacamole, sour cream, shredded Cheddar cheese, salsa)
to taste, then roll up tortillas.