Ingredients for - Squash and Zucchini Burritos

1. Olive oil 2 tablespoons
2. Onion, chopped ½
3. Garlic, pressed 2 cloves
4. Zucchini, shredded 2
5. Yellow squash, shredded 1 large
6. Red bell pepper, chopped ½
7. Black beans, rinsed and drained 1 (15 ounce) can
8. Green salsa 1 cup
9. Ground cumin ½ teaspoon
10. Ground cayenne pepper ½ teaspoon
11. Mexican style shredded cheese blend, divided 1 (8 ounce) package
12. Burrito-size flour tortillas 6
13. Mexican style shredded cheese blend 1 (8 ounce) package

How to cook deliciously - Squash and Zucchini Burritos

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.

2 . Stage

Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.

3 . Stage

Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.

4 . Stage

Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.