Categories: Beans (Round), Main Dish, Tex-Mex, Vegetarian, 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

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

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

5. Add sauteed vegetables and cheese.

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

7. Sprinkle each with 1 tablespoon of cilantro. Roll up each tortilla.

8. Place seam side down on a baking sheet. Cover with foil; bake at 350 degrees for 10 minutes or until heated.

9. Cut wraps into 2 or 3 sections and serve.

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