Squash and Zucchini Burritos: A vibrant combination of zucchini, summer squash, and black beans, wrapped in soft tortillas and baked to perfection with a cheesy topping.

Preheat your oven to 350°F (175°C). Lightly grease a 9x12-inch baking dish.

Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until the onion softens and becomes translucent, about 5 minutes. Add in the zucchini, yellow squash, and red bell pepper. Stir and cook until the vegetables are tender, about 10 minutes. Then, mix in the black beans, green salsa, cumin, and cayenne pepper. Cook for another 5 to 8 minutes until the filling thickens.

Spread one package of shredded Mexican-style cheese over the tortillas. Spoon the zucchini-squash filling along the center of each tortilla, on top of the cheese. Roll up the tortillas and arrange them seam side down in the prepared baking dish.

Bake the tortillas in the preheated oven until the cheese is melted and the tortillas are hot, about 15 minutes. Before serving, sprinkle the second package of shredded cheese over the top.