I got a new cookbook over the holidays and I’ve found quite a few recipes that I want to try! The first one, though, is today’s dinner. I was lucky enough to find a link for you, so I don’t have to manually type everything in. Whew. (I’m lazy)
While sauteeing the veggies, I was pleasantly surprised by the awesome aroma, having had suitNtie about clock me one because I prepped the red onion and red pepper two days ago and put them in baggies in the fridge. The onion was…quite pungent. Whew! But the sauteeing veggies smelled SO good.
I did make a few modifications, as I am not a fan of peppers. Not at all. So I actually used about a half cup of red pepper and omitted the yellow entirely.
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 cup chopped red onion
2 teaspoons ground cumin
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 tablespoons chopped fresh cilantro (I used the tubed kind- i don’t go through cilantro as much as I’d like)
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. (I pureed mine on the lowest setting on my Vitamix for about 15 seconds) Mix in vegetables and cheese.
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.)