Black Bean Stuffed Burritos

1 1/2 tablespoons water
2 tablespoons fresh lime juice
1 – 2 teaspoon chili powder, adjust for heat preference
3/4 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 3/4 cups canned black beans, drained and rinsed
1/4 cup thinly sliced green onion
1/3 cup salsa
1/3 cup red bell pepper, diced
1/3 cup zucchini, diced
1/3 cup corn
 2 tablespoons finely chopped cilantro
 salt and pepper, to taste
 4 (8-inch) flour tortillas
3/4 cup Monterey Jack or Pepper Jack cheese
2 teaspoons olive or canola oil, plus additional as needed

In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil.

Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside.

In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper.

Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up – folding the ends in to create a little pouch.

 Coat the surfaces of a heavy skillet with a small amount of oil. Heat the skillet over medium-high heat. Then, add the burritos and brown 3 minutes on each side. Repeat with remaining burritos.