Black Bean Vegetable Wrap - cooking recipe

Ingredients

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

Preparation

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