Summer Veggie Burritos

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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. i drain the veggies before i put away any leftovers. the last time i made these i served them to my toddlers as quesadillas with some monterey jack. it was easier for them to hold that way, and my husband decided he loved the quesadilla version, too. :).