Garden Vegetable Burrito - cooking recipe

Ingredients

1 Tbsp. butter or oil
1 small zucchini, diced
8 mushrooms, sliced
6 to 8 broccoli florets, sliced
1 green bell pepper, diced
1 or 2 jalapenos, seeded and minced
1/2 c. corn kernels
1 tsp. ground cumin
1/2 to 1 c. shredded Provolone or Monterey Jack cheese
tortillas, warmed

Preparation

In large skillet add butter, zucchini, mushrooms, broccoli, bell pepper and jalapeno.
Saute on medium heat for 5 minutes, until vegetables are tender.
Reduce heat; add corn and cumin. Heat for 2 to 3 minutes.
Remove from heat and quickly blend in cheese.
Serve with mango.