8 (7-inch) flour tortillas
1 med. yellow squash
1 med. zucchini
2 tbsp. salad oil
1 sm. onion, sliced
2 med. cloves garlic, crushed
1 med. carrot, thinly sliced
1 med. green pepper, julienned
1 tsp. ground cumin
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/2 tsp. salt
2 plum tomatoes, seeded, chopped
1/2 c. sliced, pitted black olives
1 can (1 lb.) refried beans
2 c. (8 oz.) shredded Monterey Jack

Preheat oven to 425 degrees. Wrap tortillas in foil; bake 10 minutes or until warm. Cut yellow squash and zucchini in half lengthwise; cut halves crosswise into 1/4-inch slices. In large skillet, heat oil over medium heat; saute onion and garlic 3 minutes or until tender. Add yellow squash, zucchini, carrot, pepper, cumin, basil, oregano and salt. Over high heat, cook, stirring, 3 minutes. Add tomatoes. Cook 1 minute; stir in olives.

Assemble burritos. Working with one tortilla at a time (keep remaining tortillas covered), spread 1/2 of each tortilla with 3 tablespoons beans. Top with 1/2 cup vegetables; sprinkle with 1/4 cup cheese. Roll up tortilla, jelly-roll fashion; place seam side down in 13x9x2-inch baking pan. Cover pan with foil; bake 15 minutes. If desired, serve tortillas with salsa, sour cream, avocado slices and sliced black olives.