Summer Veggie Burritos

• 2 teaspoons Extra Virgin Olive Oil
• 2 whole Bell Peppers (any Color), Stem And Seeds Removed, Diced
• 1 bunch Green Onions, Sliced With White And Green Parts Divided
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1 cup Yellow Corn Kernels
• 1 whole Small Zucchini Or Summer Squash, Diced
• 2 teaspoons Ground Cumin (less If Sensitive To Spice)
• 1 teaspoon Chipotle Chili Powder (less If Sensitive To Spice)
• 1 teaspoon Minced Garlic
• 1 can (15 Oz. Size) Black Beans, Rinsed
• 1 cup Cherry Or Grape Tomatoes, Halved
• 6 ounces, weight Feta Cheese, Plus Additional For Serving
• 8 whole Whole Wheat Flour Tortillas
• 1/4 cups Chopped Fresh Cilantro, For Serving

1. Heat oil in a large saute pan over medium heat.
2. Add bell peppers, white parts of the green onions, salt, and pepper and saute until crisp-tender, about 4 minutes.
3. Add the corn, zucchini, cumin, chipotle chili powder, and garlic.
4. Continue to saute until the vegetables are tender, about 5 minutes.
5. Add the black beans and cherry tomatoes and cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated.
6. Stir in the green tops of the green onions (reserve some to sprinkle on top) and the feta cheese.
7. Fill and roll burritos.
8. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired.
9. Enjoy immediately.

olive oil, bell peppers, green onions, kosher salt, ground black pepper, yellow corn, zucchini, ground cumin, chili powder, garlic, black beans, cherry, cheese, whole wheat flour tortillas, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/summer-veggie-burritos/ (may not work)