Vegetable Burritos

• flour tortillas
• 1 medium yellow squash
• 1 medium zucchini
• 2 Tbsp. oil
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 1 medium carrot, sliced
• 1/2 c. sliced olives
• 1/2 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 2 tomatoes, chopped
• 1 can refried beans
• 2 c. shredded Jack cheese
• 1/8 tsp. pepper

1. Preheat oven to 425u0b0.
2. Wrap tortillas in foil.
3. Bake 10 minutes.
4. Cut squash and zucchini in half, cut halves crosswise into 1/4-inch slices.
5. In large skillet, heat oil.
6. Saute onion and garlic.
7. Add squash, zucchini, carrot, pepper, cumin, basil, oregano and salt.
8. Cook, stirring 3 minutes, then add tomatoes. Cook 1 minute.
9. Add olives.
10. Assemble burritos, spread with 3 tablespoons beans.
11. Top with 1/2 cup vegetables and 1/4 cup cheese.
12. Roll.
13. Place in 13 x 9-inch baking dish.
14. Cover.
15. Bake 15 minutes.
16. Serve with salsa, sour cream or avocados.

flour tortillas, yellow squash, zucchini, oil, onion, garlic, carrot, olives, salt, cumin, basil, oregano, tomatoes, beans, cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371198 (may not work)