Black Bean Vegetable Wrap

Name: Black Bean Vegetable Wrap
Ingredients: 1 1/2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 cup chopped zucchini; 1 cup chopped peeled yellow squash; 1 cup chopped red onion; 1 teaspoon ground cumin; 1 tablespoon chili powder; 1/2 teaspoon oregano; salt and pepper; 1 (15 ounce) can black beans, drained; 1 cup shredded monterey jack pepper cheese; 4 10-inch flour tortillas; 4 tablespoons chopped fresh cilantro

15 ingredients

12 steps

Ingredients

1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped zucchini
1 cup chopped peeled yellow squash
1 cup chopped red onion
1 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon oregano
salt and pepper
1 (15 ounce) can black beans, drained
1 cup shredded monterey jack pepper cheese
4 10-inch flour tortillas
4 tablespoons chopped fresh cilantro

Directions

1

In a large fry pan, heat oil over medium-high heat.
2

Add garlic, peppers, zucchini, squash, and onion.
3

Saute for 8-10 minutes or until crisp-tender.
4

Add cumin, chili powder, oregano, and salt and pepper to taste.
5

Put beans in a bowl and mash them coarsely with a potato masher or the back of a wooden spoon.
6

Add sauteed vegetables and cheese.
7

Spoon 1/4 of filling down the middle of each tortilla.
8

Sprinkle each with 1 tablespoon of cilantro.
9

Roll up each tortilla.
10

Place seam side down on a baking sheet.
11

Cover with foil; bake at 350 degrees for 10 minutes or until heated.
12

Cut wraps into 2 or 3 sections and serve.