| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Veg01 |
8 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Shredded zucchini |
| 1 1/2 |
c |
Shredded yellow squash |
| 1 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Vegetable oil |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 8 |
|
8 inch flour tortillas |
| 1 |
|
15 oz can black beans; rinsed & drained |
| 1 |
c |
Navy beans; (canned), rinsed & |
|
|
; drained |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Crushed red pepper |
| 1/2 |
c |
Shredded Monterey jack cheese; (2 oz) |
| 1/2 |
c |
Shredded Cheddar cheese; (2 oz) |
INSTRUCTIONS
Combine first 4 ingredients in a medium bowl. Combine vinegar and next 4
ingredients; pour over vegetable mixture and toss gently. Set aside.
Wrap tortillas in foil; bake at 350 _ for 15 minutes or until thoroughly
heated.
Combine black beans and next 6 ingredients in a medium saucepan. Bring to a
boil over medium heat. Reduce heat and simmer, uncovered, for 3 to 5
minutes or until most of the liquid evaporates, stirring occasionally.
Spoon 1/4 cup bean mixture down center of each tortilla. Spoon vegetable
mixture evenly over bean mixture using a slotted spoon. Sprinkle evenly
with cheese. Fold opposite sides of tortillas over filling and secure with
toothpicks. Serve immediately.
Recipe by: Southern Living
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