Black Bean Vegetable Wrap

• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup chopped zucchini
• 1 cup chopped peeled yellow squash
• 1 cup chopped red onion
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• salt and pepper
• 1 (15 ounce) can black beans, drained
• 1 cup shredded monterey jack pepper cheese
• 4 10-inch flour tortillas
• 4 tablespoons chopped fresh cilantro

1. In a large fry pan, heat oil over medium-high heat.
2. Add garlic, peppers, zucchini, squash, and onion.
3. Saute for 8-10 minutes or until crisp-tender.
4. Add cumin, chili powder, oregano, and salt and pepper to taste.
5. Put beans in a bowl and mash them coarsely with a potato masher or the back of a wooden spoon.
6. Add sauteed vegetables and cheese.
7. Spoon 1/4 of filling down the middle of each tortilla.
8. Sprinkle each with 1 tablespoon of cilantro.
9. Roll up each tortilla.
10. Place seam side down on a baking sheet.
11. Cover with foil; bake at 350 degrees for 10 minutes or until heated.
12. Cut wraps into 2 or 3 sections and serve.

olive oil, garlic, red bell pepper, yellow bell pepper, zucchini, red onion, ground cumin, chili powder, oregano, salt, black beans, shredded monterey jack pepper cheese, flour tortillas, fresh cilantro

Taken from www.food.com/recipe/black-bean-vegetable-wrap-46882 (may not work)