Black Bean And Roasted Vegetable Burritos

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Vegetable oil spray

4 medium red, green and yellow bell peppers, cut into 3-by-1/4-inch matchsticks

1 large onion, sliced crosswise 1/4 inch thick

1 medium zucchini, cut into 3-by-1/4-inch matchsticks

1 tablespoon fresh lemon juice

2 teaspoons extra-virgin olive oil

1 teaspoon oregano

Salt and freshly ground pepper

3 cups cooked black beans, drained and rinsed if canned

2 scallions, finely chopped

2 canned chipotles chiles—stemmed, seeded and minced

3 garlic cloves, minced

2 tablespoons finely chopped fresh cilantro

1 to 2 tablespoons fresh lime juice

Eight 10-inch flour tortillas

1 cup grated low-fat Cheddar cheese (about 3 ounces)

3 tomatoes, seeded and minced

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