Calypso Burritos - cooking recipe

Ingredients

2 small zucchini, shredded
2 medium carrots, shredded
1 medium onion, finely chopped
1 tablespoon canola oil
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
3/4 cup salsa
2 tablespoons taco seasoning
2 teaspoons ground cumin
4 ounces shredded part-skim mozzarella cheese
1/4 cup fresh cilantro
8 (8 inch) flour tortillas, warmed

Preparation

In a large skillet over medium heat, cook and stir the zucchini, carrots, and onion in oil for 3-5 minutes, or until tender.
Stir in beans, corn, salsa, taco seasoning, and cumin, and cook and stir 5-7 minutes or until vegetables are tender.
Remove from heat, and stir in cheese, and cilantro.
Spoon about 2/3 cupful filling off center of each tortilla.
Fold sides and ends over filling and roll up.