Rice And Bean Burritos

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8 10-inch flour tortillas

1 tablespoon vegetable oil

1 onion, chopped

1 teaspoon cumin

1 1/2 teaspoons chili powder

1 red bell pepper, diced

1 zucchini, diced

1 15-oz. can pinto beans, drained, rinsed

1 cup frozen corn kernels, defrosted, optional

10 ounce enchilada sauce

2 cups cooked brown rice from Stuffed Peppers

1 1/2 cups grated Cheddar, optional

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