Michoacan Vegetable Burritos - California Ripe Olives

Ingredients

• 2 tablespoons Canola oil
• 3 medium Roma tomatoes, seeded and sliced lengthwise into strips
• 1 green and yellow zucchini, diced (1-inch)
• 2 cups red onion, sliced
• 1 1/2 tablespoons Serrano peppers, minced
• 1 cup California Black Ripe Olives, halved
• 1 cup cooked pinto beans
• 1/4 51 Epazote* picado, chopped
• 1/4 51 Queso Fresco, crumbled
• 4 large high fiber whole wheat tortillas, heated