Squash and Zucchini Burritos

Ingredients

• 2 tablespoons canola, sunflower or safflower oil (olive will likely get too hot and lose its nutritional properties.
• 1/2 onion, chopped
• 2 cloves garlic (More if you like garlic like I do!)
• 2 zucchini, shredded
• 1 large yellow squash, shredded
• 1/2 red bell pepper, chopped or shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (More if you like some kick!)
• 1 (8 ounce) package cheddar (or other) cheese
• 6 burrito-size flour tortillas
• 1 (8 ounce) package cheddar (or other) cheese

Directions

• Preheat oven to 350 degrees. Grease a 9x12-inch baking dish. We use a spray bottle with canola or sunflower oil. If you don't have one, I recommend it.

• Heat the olive oil in a large skillet over medium heat, and cook the onion for a couple of minutes, then add the garlic.  When the onion is translucent, about 5 minutes, stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
• Divide one of the packages of cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
• Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. If you would like, sprinkle the other package of shredded cheese over the tortillas before serving.

Enjoy! 
Courtesy of Brandon