Remove half of the beans from their container and smash the other half of the beans with a potato masher or with an immersion blender until chunky but not pureed. Then fold in the rest of the beans and salsa and mix well.
Mix the zucchini and the cabbage in a big bowl.
On a large clean work table, lay out the tortillas 20 at a time. Place a ½ cup scoop of bean mix in the center of each tortilla and press down to spread. Place a ½ cup of the veggie mix on top and then ½ oz of cheddar cheese (you can add more cheese for older kids or to increase calories for menu pattern).
Roll up each burrito and heat to 165ºF in the center for service. Burritos can be made from scratch to order, or in batch cooking kitchens with beans that are hot. Hot hold above 140ºF for service.
