Vegetable Burritos

• 8 ounces diced tomatoes
• 12 cup diced zucchini
• 8 ounces kidney beans
• 8 ounces corn
• 14 cup onion, diced
• 1 cup Red Bliss potatoes, diced
• 14 cup diced red pepper
• 4 tablespoons chili powder
• 2 tablespoons Cavenders All Purpose Greek Seasoning
• 2 teaspoons cumin
• 2 (10 inch) flour tortillas
• 18 cup melted butter

1. toss diced potatoes in butter and 1tbsp cavenders.
2. roast in oven at 400 for 10 to 15 min til they are golden brown.
3. combine remaining vegetables with the cavenders, chilli powder and cumin, sautee in skillet till all combined and onions are translucent.
4. combine on tortilla and top with your favorite toppings and eat.

tomatoes, zucchini, kidney beans, corn, onion, red bliss potatoes, red pepper, chili powder, cavenders, cumin, flour tortillas, butter

Taken from www.food.com/recipe/vegetable-burritos-153661 (may not work)