Garden Vegetable Burrito

• 1 Tbsp. melted butter or canola oil
• 1 small zucchini, diced
• 8 small button mushrooms, sliced
• 6 to 8 broccoli florets, left whole or chopped
• 1 green pepper, seeded and diced
• 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
• 2 (10-inch) flour or whole wheat tortillas, warmed

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

butter, zucchini, button mushrooms, broccoli, green pepper, peppers, corn kernels, ground cumin, cheese, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253603 (may not work)