Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2    tablespoons  olive oil
  2              large  garlic cloves -- minced
  1                cup  diced red bell pepper
  1                cup  diced red bell pepper -- chopped
  1                cup  zucchini -- 1/2-inch pieces
  1                cup  butternut squash -- 1/2-inch pieces peel
  1                cup  chopped red onion
  2          teaspoons  ground cumin
  1         15 oz. can  black beans -- drained
  1                cup  grated hot pepper monterey jack cheese
  4                     flour tortillas -- (burritto size)
                        -- (9- to 10-inch -diameterto)
  4        tablespoons  chopped fresh cilantro

Preparation:

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zuchini , squash ans onion and saute until crisp-tender, about 2 minutes longer. Season with salt and pepper. Place beans in a large bowl; mash coaesely with a fork. Min vegetables and cheese. Place tortillas on work surface. Spoon 3/4 of filling down center of each. Sprinkle each with 1 tablespoon of cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (can be made 1 day ahead. Let stand at room temperature.) Preheat oven to 350ø. Cover wraps with foif. Bake until filling is heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.

Nutritional Information:

491 Calories (kcal); 11g Total Fat; (20% calories from fat); 18g Protein; 81g Carbohydrate; 0mg Cholesterol; 353mg Sodium