Garden Vegetable Burrito - cooking recipe

Ingredients

Pam olive oil spray
1 small zucchini, diced
8 button mushrooms, sliced
6 to 8 broccoli florets, left whole or chopped
1 green bell pepper, seeded and diced
1 red pepper
1 to 2 jalapeno or red Fresno peppers, seeded and minced
1/2 c. corn kernels
1 tsp. ground cumin
1/2 to 1 c. shredded Provolone or Monterey Jack cheese or nonfat cream cheese
2 (10-inch) flour tortillas, warmed
any additional veggies you desire

Preparation

In a large skillet, add zucchini, mushrooms, broccoli, bell pepper and jalapeno or red Fresno peppers.
Saute over medium heat for about 5 minutes, until vegetables are tender.
Reduce heat; stir in corn and cumin.
Heat for 2 to 3 minutes more.
Remove from heat; quickly blend in cheese.
Place vegetable and cheese mixture into center of tortillas, forming a log shape.
Wrap tortillas around vegetable mixture; roll into burrito.
Serve with red tomato salsa.