Squash and Zucchini Burritos

Ingredients

• 2 tablespoons olive oil
• 0.5 onion , chopped
• 2 cloves garlic , minced
• 2 zucchini , shredded
• 1 large yellow squash , shredded
• 0.5 reds bell pepper , chopped
• 1 can black beans , 15 ounce
• 1 cup green salsa
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground cayenne pepper
• 2 packages Mexican-style shredded cheese blend , 8 ounce
• 6 flours tortillas , burrito-sized

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.

3. 3

   Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.

4. 4

   Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.