Vegetarian Bean Burritos
|Vegetable oil||2 Teaspoon|
|Zucchini||4 Medium, each cut lengthwise in half, then sliced crosswise|
|Ground cinnamon||1⁄4 Teaspoon|
|Spanish red kidney beans||1 Can (10 oz)|
|Black beans||1 Can (10 oz), rinsed and drained|
|Shredded monterey jack cheese||4 Ounce (1/2 Package)|
|Fresh cilantro leaves||1⁄2 Cup (8 tbs) (Loosely Packed)|
|Chunky style salsa||16 Ounce (1 Jar)|
Warm tortillas as label directs; keep warm.
In nonstick 12 inch skillet, heat oil over medium high heat.
Add zucchini, salt, and cinnamon and cook until zucchini is tender crisp, about 5 minutes.
Meanwhile, in 2 quart saucepan, heat kidney beans with their sauce and black beans just to simmering over medium heat; keep warm.