Spicy Black Bean Burritos

1 c Broccoli; chopped
1/2 c Onion; chopped
2 Cloves garlic; finely chopped
1 tb Margarine
1 c Yellow squash; julienned
2 tb Shelled pumpkin seeds; roasted
1 tb Lemon juice
1/4 ts Red pepper flakes
1/4 ts Ground cumin
1 sm Red pepper; cut into 2 strips
15 oz Can black beans; drained
6 Flour tortillas; warmed

Cook broccoli, onion and garlic in margarine in a 10" non-stick skillet, stirring frequently, until onion is tender. Stir in remaining ingredients except tortillas. Cook, uncovered, stirring occasionally until squash and bell pepper are crisp-tender.

Spoon about 1/2 cup vegetable mixture into center of each tortilla. Fold one end of tortilla up about 1" over mixture; fold right and left sides over, overlapping. Fold remaining end down.

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