Zucchini and Black Bean Burritos

If you're growing zucchini in your garden, you're probably up to your ears in them and are looking forward to a new way to chow down on these suckers.

These delicious burritos re-heat nicely and can be stowed in the freezer for later in the year.

Zucchini and Black Bean Burritos
(makes 4)

• 2 Tbsp olive oil
• 1 cup chopped onion
• 1 cup carrots, sliced
• 4 cloves garlic, chopped
• 1 1/2 cups zucchini, chopped
• 1 chili, chopped fine (use whatever you'd like, I used a mild Poblano)
  
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp pepper
• 1 tsp salt
• 1 can black beans, drained
• 1 cup baby spinach, roughly chopped
• 4 flour burrito-size tortillas
• 2 ounces each pepperjack and cheddar cheeses, grated
• oil for drizzling, or oil spray
  

Directions:

1. Heat oil over medium high heat and add the onions. After about 4-5 minutes, when they soften, add the carrots. Continue cooking until carrots get tender to your liking (5-8 minutes).
2. Add garlic, zucchini and pepper, and cook for another 5 minutes, until zucchini starts to get tender. Stir in spices.
3. Pour in the black beans and add the spinach, and continue to cook for another few minutes. Remove from heat.
   
4. Pre-heat the oven to 325 degrees.
   
5. Heat the tortillas briefly on the skillet or in the microwave to soften.
   
6. Divide the filling in the pan into 4 portions, by slicing thru the center, then slicing the other way, like a pizza.
   
7. Lay the tortilla on a clean surface and add the burrito filling. Add 1/4 of the cheese, then roll up.
   
8. Spray or rub with oil, and bake for 10 minutes. Turn the burritos and continue to cook another 7-10 minutes, until the burrito gets browned to your liking.
9. Top with your favorite toppings and serve. I used guacamole, sour cream and salsa.