Calypso Burritos

burritos filled with beans, veggies, cheese and salsa. Serve with sour cream, and chopped tomatoes.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 burritos

Ingredients

• 2  small zucchini, shredded
• 2  medium carrots, shredded
• 1  medium onion, finely chopped
• 1  tablespoon canola oil
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1⁄2 cups frozen corn, thawed
• 3⁄4 cup salsa
• 2  tablespoons  taco seasoning
• 2  teaspoons ground cumin
• 4  ounces  shredded part-skim mozzarella cheese
• 1⁄4 cup fresh cilantro
• 8 (8 inch)  flour tortillas, warmed

Directions

1. In a large skillet over medium heat, cook and stir the zucchini, carrots, and onion in oil for 3-5 minutes, or until tender.
2. Stir in beans, corn, salsa, taco seasoning, and cumin, and cook and stir 5-7 minutes or until vegetables are tender.
3. Remove from heat, and stir in cheese, and cilantro.
4. Spoon about 2/3 cupful filling off center of each tortilla.
5. Fold sides and ends over filling and roll up.