Black Bean And Vegetable Wraps

Course : Beans
Serves: 4
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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
15 ounces black beans -- drained
1 cup grated hot pepper monterey jack cheese
4 tortillas flour tortillas -- (burritto size) -- (9- to 10-inch -diameterto)
4 tablespoons chopped fresh cilantro

Preparation / Directions:

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 350ΓΈ. 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

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