Black Bean and Roasted Vegetable Burritos

• Vegetable oil spray
• 4 medium red, green and yellow bell peppers, cut into 3-by-1/4-inch matchsticks
• 1 large onion, sliced crosswise 1/4 inch thick
• 1 medium zucchini, cut into 3-by-1/4-inch matchsticks
• 1 tablespoon fresh lemon juice
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon oregano
• Salt and freshly ground pepper
• 3 cups cooked black beans, drained and rinsed if canned
• 2 scallions, finely chopped
• 2 canned chipotles chilesstemmed, seeded and minced
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh cilantro
• 1 to 2 tablespoons fresh lime juice
• Eight 10-inch flour tortillas
• 1 cup grated low-fat Cheddar cheese (about 3 ounces)
• 3 tomatoes, seeded and minced

1. Preheat the oven to 475.
2. Lightly coat a shallow roasting pan or rimmed baking sheet with vegetable oil spray.
3. In a large bowl, combine the bell peppers, onion, zucchini, lemon juice, oil, oregano and a pinch each of salt and pepper.
4. Transfer the vegetables to the pan and roast for 20 to 25 minutes, stirring, until crisp-tender.
5. In a nonreactive saucepan, coarsely mash half of the beans with the scallions, chipotles, garlic and cilantro.
6. Add the remaining beans and season with the lime juice, salt and pepper.
7. Cook over moderate heat, stirring, until warmed through, about 6 minutes.
8. Heat a large cast-iron skillet or griddle over moderate heat.
9. Heat the tortillas, 1 at a time, until just softened, about 15 seconds per side.
10. Transfer to plates and pile the beans and vegetables on top.
11. Sprinkle with the cheese and roll up the tortillas.
12. Top with the tomatoes and serve.

vegetable oil spray, red, onion, zucchini, lemon juice, extravirgin olive oil, oregano, salt, black beans, scallions, chipotles chilesstemmed, garlic, fresh cilantro, lime juice, flour tortillas, cheddar cheese, tomatoes

Taken from www.foodandwine.com/recipes/black-bean-and-roasted-vegetable-burritos (may not work)