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Black Bean Veggie Wraps


2 tablespoons vegetable oil
2 garlic cloves, minced
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped zucchini or yellow squash
1 cup chopped sweet onion
1 tablespoon mild chilli powder
1 teaspoon oregano
1 teaspoon cumin seeds
1 (15-ounce) can black beans, drained
1 cup (4 ounces) shredded Monterey jack cheese
1 cup corn or hominy (optional)
4 (10-inch) flour tortillas


Makes: 4


Heat the oil in a large skillet. Cook the garlic, bell peppers, zucchini and onion in the hot oil for 8 minutes or until the vegetables are tender-crisp, stirring frequently. Stir in the chilli powder, oregano and cumin seeds.

Mash the black beans in a bowl. Add the vegetable mixture and cheese and mix well. Spoon equal amounts of the mixture onto each tortilla. Roll to enclose the filling, tucking in the ends. Arrange the wraps seam side down on a baking sheet. Bake, covered with foil, at 350 degrees for 10 minutes or until heated through. Cut each wrap into halves.

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