Warm Black Bean & Roasted Veggie Wraps

  • 2 Tbsp olive oil
  • 2 large garlic cloves, minced
  • 2 red or yellow bell peppers, diced
  • 1 medium zucchini, cut into 1/2 inch cubes
  • 1 cup 1/4 inch cubes peeled seeded butternut squash
  • 1 red onion, chopped
  • 2 tsp ground cumin
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup grated hot pepper Monterey Jack cheese (we like award winner Neighborly Farms Jalapeño Jack)
  • 4 large flour tortillas
  • 4 Tbsp fresh cilantro, chopped
  • 2 tsp smoked sweet paprika
  • Sour cream and/or salsa
  • Kosher salt and fresh cracked black pepper

Preheat oven to 350. In a large skillet, heat oil until smoking. Add the peppers, onions, zucchini and squash and sauté for 8-10 minutes on high heat. Add garlic, cumin, pinch of salt and black pepper. Continue to cook for another 2-3 minutes or until the veggies are tender all the way through and golden brown on the outside. Transfer beans to a large bowl and add the hot veggies and grated cheese. Mix together and add more salt and pepper to taste if needed. Lay out 4 tortillas, divide the filling between them, roll to enclose filling, and arrange wraps, seam side down in a shallow baking dish. Cover baking dish with foil. Bake until filling is just heated through, about 10 minutes. To serve, top with sour cream, salsa and chopped cilantro.

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