Garlic, Cumin & Black Bean Burritos

• 2 Land O Lakes Garlic & Herb Saute Express squares
• 1 cup fresh sweet corn
• 1 medium (1 cup) red bell pepper, chopped
• 1 medium (1 cup) zucchini, chopped
• 1 small (1/2 cup) onion, chopped
• 1 (15-ounce) can black beans, drained, rinsed
• 1/2 teaspoon ground cumin
• 8 (3/4-ounce) slices Land O Lakes Pepper Jack Cheese, cut in half
• 4 (10-inch) flour tortillas

1. Melt Saute Express squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
2. Add all ingredients except cheese and tortillas.
3. Cook, stirring occasionally, 6-8 minutes or until vegetables are softened; drain.
4. Wipe out skillet with paper towel.
5. Arrange 2 half slices cheese, creating strip down center of each tortilla.
6. Top each evenly with 1/4 vegetable mixture and remaining half slices cheese.
7. Roll up tortillas, burrito-style, tucking in sides as you roll.
8. Heat same skillet to medium.
9. Place burritos into skillet, seam-side down.
10. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides.
11. Remove from skillet; let stand 1-2 minutes.
12. Cut each burrito diagonally in half before serving.

garlic, fresh sweet corn, red bell pepper, zucchini, onion, black beans, ground cumin, pepper, flour tortillas

Taken from www.landolakes.com/recipe/3843/garlic-cumin-black-bean-burritos (may not work)