Mexican Zucchini And Corn Burrito

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
• 1 (10 ounce) package frozen whole kernel corn
• 1 teaspoon dried oregano (dried)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14 ounce) can diced tomatoes with jalapenos (or Rotel, or tomatoes with chiles)
• 4 flour tortillas (we used jalapeno & cilantro flavored)
• 1/2 cup salsa (or to taste)
• 1 cup low-fat cheddar cheese or 1 cup cheddar cheese, shredded
• 4 tablespoons low-fat yogurt (or to taste) or 4 tablespoons sour cream (or to taste)
• hot sauce (optional, to taste)

1. Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
2. Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
3. Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

vegetable oil, onion, zucchini, kernel corn, oregano, salt, pepper, tomatoes, flour tortillas, salsa, lowfat, lowfat yogurt, hot sauce

Taken from www.food.com/recipe/mexican-zucchini-and-corn-burrito-241328 (may not work)