1 small zucchini, sliced
1 small sweet red pepper, chopped
1/4 cup canned black beans, rinsed, drained
1/4 cup salsa
1/4 cup low-fat shredded cheddar cheese
4 large burrito-size wheat-flour tortillas, warmed if desired


Place zucchini, pepper and 2 tablespoons of water in a large nonstick skillet; cook over medium-high heat until crisp-tender, about 4 minutes. Stir in beans and salsa; heat through, about 1 to 2 minutes.
Spoon about 1/2 cup of mixture onto each tortilla and top each with 1 tablespoon cheese. Fold ends of tortillas in, roll and serve.