Yield: 8 servings
|1½ cup||Shredded zucchini|
|1½ cup||Shredded yellow squash|
|1 cup||Chopped red bell pepper|
|½ cup||Chopped onion|
|¼ cup||Red wine vinegar|
|1 teaspoon||Vegetable oil|
|½ teaspoon||Ground cumin|
|8||8 inch flour tortillas|
|1||15 oz can black beans; rinsed & drained|
|1 cup||Navy beans; (canned), rinsed &|
|½ teaspoon||Chili powder|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Crushed red pepper|
|½ cup||Shredded Monterey jack cheese; (2 oz)|
|½ cup||Shredded Cheddar cheese; (2 oz)|
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 ¼ 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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