Instructions: Heat 1 1/2 teaspoons of the oil in a heavy 2 quart saucepan. Add onions and carrot and cook over low heat 3 minutes or until onion is soft but not brown. Add zucchini and cook 2 minutes.

Stir in tomatoes and jalapenos - cook until just heated through.

Heat the remaining 1 tablespoon of oil in a large, heavy non-stick skillet.

Cook one tortilla at a time until lightly browned, about 30 seconds. Turn and spoon 1/4 of mixture and 1/4 of goat cheese onto half of the tortilla.

Fold the other tortilla half over the filling. Slide onto warm serving plate. Repeat with other tortillas and serve immediately.

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