Begin by gathering all your ingredients for the Fusion Lunch Burritos. Chop the fresh garlic, bell peppers, zucchini, and onion into small, even pieces to ensure uniform cooking. Rinse and drain the black beans, and if you're using frozen corn, measure out a cup and let it thaw.

In a large skillet, heat a tablespoon of olive oil over medium heat for about 1-2 minutes until shimmering. Add the chopped onion and sauté for 2-3 minutes until translucent, followed by garlic, bell peppers, and zucchini. Cook for an additional 4-5 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.

Once your vegetables are tender, mix in the thawed corn and drained black beans to the skillet. Sprinkle in cumin and chili powder according to your spice preference, stirring well to combine. Continue cooking for another 3-4 minutes, allowing the mixture to heat through.

Lay out the whole wheat tortillas on a clean surface or large plate. Using a spoon, distribute an even amount of the veggie and bean mixture onto the center of each tortilla.

To shape your Fusion Lunch Burritos, fold in the sides of the tortilla first, then roll from the bottom up to encase the filling securely.

In the same skillet, heat an additional drizzle of oil over medium heat. Place the burritos seam-side down and cook for about 2-3 minutes until they’re golden brown and crispy. Carefully flip them over and repeat on the other side.

Once golden and crispy, remove the Fusion Lunch Burritos from the skillet and serve them warm. Squeeze fresh lime juice over the top for an extra zing, and garnish with additional avocado or cilantro as desired.