Garden Vegetable Burrito - cooking recipe

Ingredients

1 Tbsp. canola oil
8 button mushrooms, sliced
1 green bell pepper, seeded and diced
1 to 2 jalapeno or red Fresno peppers, seeded and minced
1/2 to 1 c. shredded Provolone, Monterey Jack cheese or jalapeno soy cheese
1 small zucchini, diced
6 to 8 broccoli florets, left whole or chopped
1/2 c. corn kernels
1 tsp. ground cumin
2 (10-inch) flour tortillas, warmed

Preparation

Make Ramen according to the directions on package.
Serve in soup bowl.
Add a slice of cheese; let it melt.
Stir and eat.