Garbanzo Bean and Veggie Burritos

Heat 1 1/2 tablespoons olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent 5 to 10 minutes. Add 1/2 of the chopped tomatoes; cook and stir for 1 minute. Add garbanzo beans 1 tablespoon lemon juice and 1 teaspoon olive oil; cover skillet and cook stirring occasionally until heated through about 10 minutes.

Heat butter and remaining 1 teaspoon olive oil in a separate skillet over medium heat; cook and stir zucchini yellow squash and green bell pepper until tender about 5 minutes. Season with salt and black pepper.

Mix remaining 1 tablespoon lemon juice into garbanzo bean mixture; cover and cook for 5 minutes more. Mash garbanzo beans with a potato masher while skillet is still over heat until desired consistency is reach. Mix cumin chili powder and paprika into garbanzo beans; stir to coat.

Layer garbanzo bean mixture vegetable mixture and remaining tomatoes onto each tortilla; top with Cheddar cheese and hot sauce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito.