Zucchini Bean Burrito

• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 green pablano chile, seeded and thinly sliced
• 1 medium tomato chopped
• 2 cups zucchini, chopped
• 3 cups cooked pinto beans or 2 (15 ounce) cans, low sodium or no salt added
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons chopped cilantro
• 6 large whole grain tortillas
• 3 cups shredded romaine lettuce or mixed greens
• 1 ripe avocado, sliced
• 1 cup salsa, low sodium or no salt added

1. Heat 1/8 cup water in a large skillet. Add onion, garlic and chile and water saute until tender, about 3 minutes. Add tomato and zucchini, continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin, stir to combine and cook for 10 minutes.
2. Using a potato masher or back of a spoon, thoroughly mash beans. Stir in cilantro.
3. Spread beans on tortillas, top with lettuce, avocado and salsa and roll up.
4. Beans may also be served as a side dish or dip.

red onion, garlic, green pablano chile, tomato, zucchini, pinto beans, chili powder, ground cumin, cilantro, grain tortillas, shredded romaine lettuce, avocado, salsa

Taken from www.epicurious.com/recipes/member/views/zucchini-bean-burrito-50169597 (may not work)