Garden Vegetable and Black Bean Burrito
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Ingredients
| 1 tbsp. | butter or | | oil | | 1 | sm. zucchini, diced | | 6 to 8 | mushrooms, sliced | | 6 | broccoli florets | | 1 | green bell pepper, seeded and diced | | 1 cup | cooked corn kernels, fresh, frozen or | | canned | | 1 tsp. | ground cumin | | 1/2 to 1 cup | shredded provolone or | | Monterey jack cheese | | 2 | flour tortillas, warmed |
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Instructions
In a large skillet, melt the butter, and add the zucchini, mushrooms, broccoli and bell pepper. Saute over medium heat for about 5 minutes, until the vegetables are tender, Reduce the heat and stir in the beans, corn and cumin. Heat for 2-3 minutes more. Remove from the heat and blend in the cheese.
Place the warmed tortillas on round plates and pour some of the vegetable and cheese mixture into the center of each tortilla, forming a log. Wrap the tortillas around the vegetable mixture like a burrito or crepe, finishing with the seam side down.
Serve with generous portion of your favorite Salsa or guacamole.
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