Summer Veggie Burritos

• 1 tablespoon canola oil
• 4 medium summer squash, large dice
• 4 medium zucchini, large dice
• 1 large yellow onion, diced
• 8 ounces frozen corn (half of a small, 16 oz. bag)
• 2 (15 ounce) cans black beans, rinsed and drained
• fat free sour cream
• whole wheat tortilla
• chunky salsa

1. Heat oil over medium in the largest skillet you own.
2. Add squash, zucchini, and onion.
3. Cook, stirring occasionally, til tender.
4. Add frozen corn.
5. Cook til corn is tender.
6. Add black beans.
7. Cook til heated through.
8. Warm tortillas.
9. Spread some sour cream onto a tortilla.
10. Spoon some veggies onto sour cream.
11. Top veggies with salsa.
12. Fold and enjoy.
13. Notes: There will be some liquid in the veggie mix - use a slotted spoon so your burrito doesn't end up too drippy.
14. I drain the veggies before I put away any leftovers.
15. The last time I made these I served them to my toddlers as quesadillas with some Monterey Jack.
16. It was easier for them to hold that way, and my husband decided he loved the quesadilla version, too.
17. :).

canola oil, summer, zucchini, yellow onion, corn, black beans, sour cream, whole wheat tortilla, chunky salsa

Taken from www.food.com/recipe/summer-veggie-burritos-113986 (may not work)