These were quick and easy. In the oven at 500F I roasted halved zucchini, quartered yellow onions, trimmed green onions, and poblano peppers. Meanwhile I sauteed sliced cremini until browned and in a separate small pan I browned 2 tablespoons thinly sliced garlic. The roasted zucchini and green onions were chopped after roasting and the peppers were peeled, cleaned and chopped. I assembled all these onto tortillas with shredded Monterrey  Jack and browned in a cast iron skillet 6 minutes on one side over medium heat and 60 seconds on the other side. I sprinkled on a little chopped serrano and served with chopped avocado and halved cherry tomatoes from the garden.