Ingredients
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
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
tbsp chopped fresh cilantro
Directions
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 sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté 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.
2.
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.)
3.
Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.
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