Prepare the Filling:

• Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until onions are translucent, about 2-3 minutes.

Add Vegetables:

• Add diced bell pepper and zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until vegetables are slightly tender.

Add Beans and Seasonings:

• Stir in corn kernels and black beans. Season with ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to heat through and allow flavors to combine.

Finish the Filling:

• Remove skillet from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.

Assemble the Burritos:

• Warm the flour tortillas in a microwave or skillet for a few seconds to make them pliable.
• Spoon a generous amount of the vegetable and bean mixture onto the center of each tortilla.
• Sprinkle shredded cheese over the filling.

Roll the Burritos:

• Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose the filling completely.

Serve:

• Serve the vegetarian burritos immediately, whole or sliced in half. Serve with sour cream, salsa, guacamole, or your favorite toppings on the side.