Garden Vegetable Burrito

• Pam olive oil spray
• 1 small zucchini, diced
• 8 button mushrooms, sliced
• 6 to 8 broccoli florets, left whole or chopped
• 1 green bell pepper, seeded and diced
• 1 red pepper
• 1 to 2 jalapeno or red Fresno peppers, seeded and minced
• 1/2 c. corn kernels
• 1 tsp. ground cumin
• 1/2 to 1 c. shredded Provolone or Monterey Jack cheese or nonfat cream cheese
• 2 (10-inch) flour tortillas, warmed
• any additional veggies you desire

1. In a large skillet, add zucchini, mushrooms, broccoli, bell pepper and jalapeno or red Fresno peppers.
2. Saute over medium heat for about 5 minutes, until vegetables are tender.
3. Reduce heat; stir in corn and cumin.
4. Heat for 2 to 3 minutes more.
5. Remove from heat; quickly blend in cheese.
6. Place vegetable and cheese mixture into center of tortillas, forming a log shape.
7. Wrap tortillas around vegetable mixture; roll into burrito.
8. Serve with red tomato salsa.

olive oil spray, zucchini, mushrooms, broccoli, green bell pepper, red pepper, peppers, corn kernels, ground cumin, cheese, flour tortillas, desire

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227417 (may not work)