Ingredients

2 Land O Lakes® Garlic & Herb Sauté Express® squares

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® Pepper Jack Cheese, cut in half

4 (10-inch) flour tortillas

Directions 

Melt Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. 

Add all 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.