Vegetarian burritos

This is a wonderfully cheap, filling meal. When I try to eat cheaply, I so often find myself filling up on huge amounts of starchy carbs, but this really isn't necessary. This recipe is healthy, high in fibre, and has enough protein and vegetables to get you really full.

Ingredients (serves 3):
3 large tortillas (I used La Tortilla Factory's low-carb whole-grain ones)
1/2 recipe crock pot refried beans
1/2 cup shredded cheese (I used Sargento reduced fat Mexican cheese)
1 large-ish zucchini, sliced
1 medium onion, radial cut
1 tablespoon peanut oil
1/8 teaspoon salt
freshly ground black pepper
1/8 teaspoon chipotle chile powder
3 teaspoons salsa (any kind)
3 teaspoons sour cream

Heat oil over medium heat in a cast-iron frying pan (non-stick would also work). Add onions, salt, and pepper, and cook gently, stirring frequently, for 20 minutes. Add zucchini and chipotle chile powder and cook, stirring, for another 10 minutes until the zucchini are tender and juicy.

Divide the refried beans between the tortillas and spread to cover each tortilla. Divide the cheese and sprinkle it evenly over each tortilla. Microwave each tortilla, one at a time, for 30 seconds or until the cheese is melted and bubbling. Divide the onion-zucchini mixture between the tortillas and top with a teaspoon of salsa and a teaspoon of sour cream each. Wrap the burritos up tightly and serve.