ZUCCHINI & BLACK BEAN BURRITOS
1 tablespoon olive oil
1 onion, chopped
1 tablespoon garlic
2 small or 1 large zucchini or summer squash, chopped
1 15 oz. can black beans, rinsed
1/2 red bell pepper, chopped
1 cup tomatoes, chopped
1 small can roasted green chiles
½ teaspoon cumin
½ teaspoon cayenne
4 large flour tortillas
Shredded cheese or queso fresco (if desired)
Salsa (if desired)
Heat olive oil in large skillet over medium-high heat. Add onion and garlic, cooking until translucent (around 3-5 minutes). Add chopped zucchini or squash,and red bell pepper. Stir while cooking for around 8-10 minutes. Add black beans, tomatoes, green chiles, and spices, cooking until mixture thickens and is warmed through—no more than five minutes.
Add mixture to warmed flour tortillas, adding cheese if desired. Top with salsa or hot sauce of your choosing. Ideal pairings include oven-roasted new potatoes, home fries or sweet corn sprinkled with chili powder.