Warm Black Bean and Vegetable Wraps

I love to cook the most when the season changes. Or maybe that’s when I love to eat the most. Either way, I get excited about making something as simple as wraps.  End-of-summer zucchini, butternut squash, bell peppers, onion and black beans held together with melty pepper jack cheese and a sprinkle of cilantro. If I were forced to become a vegetarian, I wouldn’t mind if I could have food like this every day.

I made these yesterday afternoon while Jeff was on one of his final marathon training runs and Gabi was down for her afternoon nap. Jeff and I shared one after he came home from the park. Then we stashed the rest in the fridge for lunches this week.  Today at work, we took them out of the foil, wrapped them in paper towels and nuked them for about 45 seconds. Yum!!  They’re even better with two or three spoonfuls of store-bought salsa.

Warm Black Bean and Vegetable Wraps
The Bon Appetit Cookbook: Fast Easy Fresh

1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 cups diced red or yellow bell peppers, or both
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 can black beans, drained and rinsed
1 cup (packed) grated hot pepper Monterey Jack cheese
4 9- to 10-inch-diameter flour tortillas (burrito size)
4 tablespoons chopped fresh cilantro, divided

Preheat oven to 350 degrees F.

Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add all vegetables and saute until crisp tender, about 8 minutes. Mix in cumin and saute 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, then cheese.

Place tortillas on work surface. Spoon 1/4 of filling down the center of each, sprinkle filling on each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps seam side down, on baking sheet. Cover wraps with foil. Bake until just heated through, about 10 minutes. Cut each in half.

Makes 4 wraps.


1 Response to “Warm Black Bean and Vegetable Wraps”

  1. 1 Katie Rudolph
    October 25, 2010 at 8:04 am

    Ummm… yum!! I made this for me and John a couple of weeks ago and we LOVED it! I had intended to save leftovers for lunch or for dinner the next night, but John was so hungry and enjoyed it so much that he had two in one night! We used goat cheese instead of monterrey jack because it was what we had. Delish! I can’t wait to go back to our farmers market on Sat to get the ingredients and do it again! Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 36 other followers

search by month

recipes by category


%d bloggers like this: