Mix the soy sauce, cumin, oregano and crushed/powdered garlic and marinate all vegetables in it for a few minutes. In the meantime, heat a wok or iron skillet (it makes a big difference to me if it's iron) so water boils away instantly. If you wish, coat the surface with a little oil, but I rarely find this necessary (you'll notice there's no oil in the marinade... fewer calories). Toss in the vegetables with a tbspn water, shake the pan, and cover for a few minutes, until the broccoli is bright green. Stir the vegetables - I like to get them a little burned on the fringes. Add black pepper just before you remove the skillet from heat. The important thing is to prevent the veggies from becoming too tender - crispness is essential.

Wrap in tortillas and add anything else - salsa(!), guacamole, cheese or sour cream if desired. They takes ten minutes to make and I usually eat way too many of them. :-)

AT986@Freenet.Carleton.Ca

(Ward Tomlinson)