On a parchment-lined baking sheet, place zucchini, yellow squash, red peppers, green peppers, and onion. Drizzle with olive oil, salt and pepper generously.
Cook in preheated oven for 12-18 minutes, until crisp-tender.
Spoon 1/4 can of black beans into the center of a tortilla. Top with 1/2 cup cheese. Scoop 3/4 cup of veggies on top.
Fold in the edges of the tortilla, then roll the tortilla into a burrito. Wrap several times in plastic wrap. Store in a large freezer bag. Repeat until all 12 burritos are wrapped.
Label freezer bag with date. Freeze for up to 1 month.
To reheat, place a burrito in microwave. Cook until heated in the center (about 3-5 minutes). Or reheat several burritos as once by placing them in a baking dish, spraying with olive oil cooking spray, and cook at 350 degrees for 30-40 minutes, until golden and crispy.
Serve with your favorite no-preservative salsa or hot sauce and enjoy!