Squash and Zucchini Burritos

Ingredients

• 2 tablespoons olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 zucchini, shredded
• 1 large yellow squash, shredded
• ½ red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup green salsa
• ½ teaspoon ground cumin
• ½ teaspoon ground cayenne pepper
• 2 (8 ounce) packages Mexican-style shredded cheese blend, divided
• 6 (burrito-sized) flour tortillas

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.
3. Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.
4. Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.