Michoacan Vegetable Burritos

2 tablespoons canola oil, divided3 medium Roma tomatoes, seeded and sliced lengthwise into strips1 quart diced (1-inch) green and yellow zucchini2 cups sliced red onions1 1/2 tablespoons minced serrano peppers1 cup black olives, halved1 cup cooked pinto beans 1/4 cup chopped epazote (see note) 1/4 cup (2 ounces) crumbled queso fresco4 large (9-inch) whole wheat flour tortillas, warmed heatedHeat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add tomatoes and cook for 2 to 3 minutes until lightly charred. Remove from pan with a slotted spoon and set aside on a clean plate.Heat remaining oil in pan over medium-high heat. Add zucchini, onions and peppers, season with salt to taste and cook for 4 to 5 minutes until lightly browned and tender. Stir in tomatoes, olives, beans and epazote and cook until heated through. Remove from heat and toss in queso fresco.Place tortillas on a flat surface and fill each with about 2 cups of vegetable mixture. Fold in edges and wrap tortilla around filling to completely enclose. Serve immediately.Serves four.Cook's note: Fresh oregano can be used in place of epazote.Nutrition values per serving: 411 calories, 14 g fat, 61 g carbohydrates, 17 g protein, 8 mg cholesterol, 877 mg sodium."The Sonoma Diet" by Connie Guttersen, Stephanie Karpinske(2005 Meredith Books, $24.95)