These hearty burritos are full of colorful vegetables and beans.
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2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1 cup fresh sweet corn
1 medium (1 cup) red bell pepper, chopped
1 medium (1 cup) zucchini, chopped
1 small (1/2 cup) onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1/2 teaspoon ground cumin
8 (3/4-ounce) slices Land O Lakes® Hot Pepper Monterey Jack Cheese, cut in half
4 (10-inch) flour tortillas
Melt butter in 12-inch skillet over medium-low heat until sizzling. Add garlic; sauté 1 minute or until lightly toasted.
Add all remaining ingredients except cheese and tortillas. Cook, stirring occasionally, 6-8 minutes or until vegetables are softened; drain. Wipe out skillet with paper towel.
Arrange 2 half slices cheese, creating strip down center of each tortilla. Top each evenly with 1/4 vegetable mixture and remaining half slices cheese. Roll up tortillas, burrito-style, tucking in sides as you roll.
Heat same skillet to medium.
Place burritos into skillet, seam-side down. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides. Remove from skillet; let stand 1-2 minutes.
Cut each burrito diagonally in half before serving.
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