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6 - 8 burritos
3/4 cup medium grain white rice
1 1/2 cups water
1 large clove garlic, minced
1 cup deseeded zucchini, diced into 1/4- to 1/2-inch chunks
1 cup fresh corn
2 - 3 tablespoons vegetable oil
1/4 - 1/2 teaspoon ground cumin
1 15-ounce can low sodium black beans
2 cups grated cheddar or Mexican blend cheese
6 - 8 large flour burrito wraps
Add 3/4 cup medium grain white rice to a pot with 1 1/2 cups of water, and let that simmer with a lid on top.
While keeping your eye on the rice, mince 1 large clove of garlic, deseed and dice about 1 cup of zucchini and cut the corn off of 3 small ears of corn.
Then add 2 to 3 tablespoons of vegetable oil to a large, heavy-bottomed pan along with the minced garlic, zucchini and corn. Add a good sprinkling of ground cumin, and cook that for 3 to 4 minutes.
Once the zucchini is tender, add one 15-ounce can of low sodium black beans, and cook that until the liquid has evaporated.
Once that's done and the rice is done, it's time to assemble the burritos.
Add a big spoonful of the cooked rice to the lower third part of the burrito shell, and top that with some of the beans, corn and squash. Then add a generous amount of shredded cheddar or Mexican blend cheese.
Fold the outside edges over and roll it up into a burrito. You can leave it whole or slice it in half and serve it with tomato salsa on the side.
Use yellow summer squash and red beans instead if you like.