I'm ready for summer.
Really, really, really ready for summer. Really.
Sad as it may sound, I have been spending my evenings planning fantasy getaways to exotic locations - basically anywhere with beach, bungalows and sugar laden foo foo drinks with umbrellas. Yes. This is what I dream of in the middle of a rainy Seattle January. Sigh.
Since I can't exactly hop the next flight to Bora Bora, I decided to at least take a vacation from soup and all other standard winter fare. These wraps are so simple, so yummy and so easy to make. I added kale to the recipe because I had some in the house and it made a great addition. Chop a bunch coarsely and add it to the veggie mixture for the last two minutes of saute time until it just begins to wilt. You won't be sorry! Oh. Don't forget avocado, sour cream and salsa for "garnish." Enjoy! -jz
warm black bean & veggie wraps
1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 cups diced red or yellow bell peppers
1 cup 1/2 inch cubes zucchini
1 cup 1/2 inch cubes peeled seeded butternut squash
1 cup chopped red onion
2 teaspoons ground cumin
1 15 oz can black beans, drained
1 cup (packed) grated hot pepper Monterey Jack cheese
4 10 inch flour tortillas
4 tablespoons chopped fresh cilantro
Preheat oven to 350 degrees.
Heat olive oil in heavy large skillet over medium-high heat. Add garlic and saute 30 seconds. Add all veggies and saute until crisp-tender (about 8 minutes). Mix in cumin and saute until vegetables are tender (about 2 minutes longer). Place beans in large bowl; mash coarsely with a fork. Mix in veggies, then cheese.
Spoon 1/4 filling down the center of each tortilla. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on a baking sheet. Cover wraps with foil and bake until filling is just heated through (about 10 minutes). Devour immediately.