"At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing," writes Lisa Caiazzo of Franklin Square, New York. "And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup. My best cooking, though, is done on Sundays during the fall and winter, when I become a football widow. An afternoon of cooking can be very therapeutic after a busy week."
Any mixture of vegetables you have on hand would make a great filling. Serve the wraps with purchased salsa and sour cream.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. Mix in cumin and sauté 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 and cheese.
Step 2
Place tortillas on work surface. Spoon 1/4 of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)
Step 3
Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.
