Warm Black Bean and Vegetable Wraps
From The Bon Appetit Fast Easy Fresh Cookbook by Barbara Fairchild (John Wiley & Sons, Inc., 2008). Copyright 2008 by Condé Nast Publications, Inc. Used by permission of the publisher.
To give the veggies a smoky flavor, brush them with olive oil and toss them on the grill for a few minutes instead of sauteing. Feel free to use both red and yellow peppers, if you like. Serve the wraps with your favorite purchased salsa and sour cream.
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- to 16-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, divided
1. 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.
2. Preheat oven to 350 F. 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 filling is just heated through, about 10 minutes. Cut each into 2 or 3 sections.
Try other semi-soft cheeses that melt easily like Fontina, brick, Colby, Crowley or plain Jack cheese if you don't like the hot pepper variety.
Keep a variety of canned beans in the pantry for quick and easy meals. They're nutritious powerhouses low in fat and high in fiber, vitamin B and protein that cost little money. In this recipe you could substitute cannellini, garbanzo, pinto or red beans. Vary the veggies to suit your taste.
THOUGHTS FROM LYNNE
Organized cooks who plan ahead (and annoy the rest of us) can cook dried beans in advance - during the weekend perhaps - and have a batch on hand during the week to use in recipes like this one, to toss into green salads, stir into soups, for quesadillas, salsas and bean salads.
Cooked beans will keep in the refrigerator for a week or tightly wrapped and frozen for up to three months. An online source for a variety of organic and conventionally-grown dried beans is www.purcellmountainfarms.com.