Garden Vegetable Burrito - cooking recipe

Ingredients

1 Tbsp. melted butter or canola oil
1 small zucchini, diced
8 small button mushrooms, sliced
6 to 8 broccoli florets, left whole or chopped
1 green pepper, seeded and diced
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
2 (10-inch) flour or whole wheat tortillas, warmed

Preparation

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