Black Bean and Vegetable Wraps Tom & Kari
1 & 1/2 tablespoons olive oil
2 large garlic cloves, minced
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 cup 1/2- inch pieces zucchini
1 cup 1/2-inch pieces butternut squash or plantains
1 cup chopped red onion
2 teaspoons cumin
1 15-ounce can black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 10-inch flour tortillas
4 tablespoons chopped fresh cilantro
Heat olive oil in large heavy skillet over medium-high heat. Add garlic and stir
30 seconds. Add bell peppers, zucchini, squash or plantains and onion and saute
until crisp-tender, about 8 minutes. Mix in cumin and saute until vegetables are
tender, about 2 minutes longer. Season with salt and pepper. Place beans in
large bowl; mash coarsely with fork. Mix in vegetables and cheese.
Place tortillas on work surface. Spoon 1/4 of filling down center of each.
Sprinkle each with 1-tablespoon cilantro. Rollup tortillas, enclosing filling.
Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead.
Let stand at room temperature.)
Preheat oven to 350 degrees. Cover wraps with foil. Bake until filling is just
heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.
4 servings
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