Calypso Burritos

I made these as a side dish when my son brought his girlfriend home to meet us.  She doesn't eat meat from animals raised in factory-like conditions.  It was great, and we all loved it.  I'll make it on a regular basis now.  Also it's a great way to use up some summer squash.  I have to leave out the cilantro for some family members - bummer!

Calypso Burritos

2 small zucchini, shredded

2 medium carrots, shredded

1 medium onion, finely chopped

1 Tbl canola oil

1 can (16 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 1/2 cups frozen corn, thawed (I used leftover corn on the cob, cut off)

3/4 cup salsa

2 Tbl taco seasoning

2 tsp ground cumin

1 cup (4 oz) shredded part-skim mozzarella cheese

1/4 cup fresh cilantro

12 flour tortillas, warmed

In a large skillet over medium heat, cook and str the zucchini, carrots and onions in oil for 3-5 minutes or until tender.  Stir in the beans, corn, salsa, taco seasoning and cumin. 

     Remove from the heat.  Stir in cheese and cilantro.  Spoon about 2/3 cupful of filling off center on each tortilla (if using large tortillas).  Fold sides and ends over filling and roll up.  Cook at 350 for 10-15 minutes.