Summer Veggie Burritos

Heat oil in a large sauté pan over medium heat. Add bell peppers, white parts of the green onions, salt, and pepper and sauté until crisp-tender, about 4 minutes.

Add the corn, zucchini, cumin, chipotle chili powder, and garlic. Continue to sauté until the vegetables are tender, about 5 minutes.

Add the black beans and cherry tomatoes and cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated. Stir in the green tops of the green onions (reserve some to sprinkle on top) and the feta cheese.

Fill and roll burritos. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired. Enjoy immediately.