Squash and Zucchini Burritos

2 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 medium zucchini, shredded
1 large yellow squash, shredded
1/2 red bell pepper, chopped
1 can black beans, rinsed and drained
1 cup green salsa
1/2 tsp ground cumin
1/2 tsp cayenne pepper
6 burrito size flour tortillas
2 (8 oz) packages shredded cheddar cheese

Preheat oven to 350.  Grease a 13x9 dish.  Heat olive oil in a skill and cook onion and garlic, until onion is translucent, about 5 minutes.  Stir in zucchini, yellow squash, and bell pepper.  Cook, stirring frequently, until zucchini and squash are tender, about 10 minutes.  Stir in black beans, salsa, cumin, and cayenne pepper.  Cook and stir until filling thickens, 5-8 more minutes.  Arrange tortillas on a work surface.  Divide one package cheese among tortillas.  Spoon filling into each tortilla, over cheese, in a line down the center.  Roll up tortillas, tucking in ends, and place in prepared baking dish, seam sides down.  Bake until cheese is melted and burritos heated through, about 15 minutes.  Sprinkle remaining package cheese over top before serving.

Serves 6