This recipe uses rice left over from Stuffed Peppers.
Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.
In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.
One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.
This was a very tasty burrito. I really liked the abundance of veggies. I left out the cheese and used spicy enchilada sauce. Very flavorful.
