1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey jack cheese (mix together)
1 T. butter or oil
1 cup thinly sliced zucchini
1 cup thinly sliced summer squash
1/2 cup thinly sliced red onion (optional)
1 T. Mexican seasoning
1 can black beans, rinsed and rained
1/4 cup chopped cilantro
8-7 inch or 4- 10 inch flour tortillas
1/4 cup sour cream (optional)
Preheat oven to 400 degrees
In 10 inch skillet heat oil or butter. Add vegetables and sauté until tender crisp.
Stir in seasoning and beans. Stir in 1 cup of combined cheeses and cilantro and heat thru.
Evenly divide the vegetable mixture down center of tortilla. Fold edge of tortilla over filling.
Place on baking sheet Sprinkle remaining cheese over and bake 5-7 minutes until cheese melts. Top with salsa and sour cream.