Black Bean and Vegetable Wraps

By sandycon

Ingredients

• 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 peeled butternut squash
• 1 cup chopped red onion
• 2 teaspoons ground cumin
• 1 15-ounce can black beans, drained
• 1 cup (packed) grated hot pepper Monterey Jack cheese
• 4 9- to 10-inch-diameter flour tortillas (burrito size)
• 4 tablespoons chopped fresh cilantro

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, 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. Roll up 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 350F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.