- Vegetable oil spray
- 4 medium red, green and yellow bell peppers, cut into 3-by-1/4-inch matchsticks
- 1 large onion, sliced crosswise 1/4 inch thick
- 1 medium zucchini, cut into 3-by-1/4-inch matchsticks
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon oregano
- Salt and freshly ground pepper
- 3 cups cooked black beans, drained and rinsed if canned
- 2 scallions, finely chopped
- 2 canned chipotles chilesstemmed, seeded and minced
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh cilantro
- 1 to 2 tablespoons fresh lime juice
- Eight 10-inch flour tortillas
- 1 cup grated low-fat Cheddar cheese (about 3 ounces)
- 3 tomatoes, seeded and minced
- Preheat the oven to 475°. Lightly coat a shallow roasting pan or rimmed baking sheet with vegetable oil spray. In a large bowl, combine the bell peppers, onion, zucchini, lemon juice, oil, oregano and a pinch each of salt and pepper. Transfer the vegetables to the pan and roast for 20 to 25 minutes, stirring, until crisp-tender.
- In a nonreactive saucepan, coarsely mash half of the beans with the scallions, chipotles, garlic and cilantro. Add the remaining beans and season with the lime juice, salt and pepper. Cook over moderate heat, stirring, until warmed through, about 6 minutes.
- Heat a large cast-iron skillet or griddle over moderate heat. Heat the tortillas, 1 at a time, until just softened, about 15 seconds per side. Transfer to plates and pile the beans and vegetables on top. Sprinkle with the cheese and roll up the tortillas. Top with the tomatoes and serve.
One Serving Calories 364 kcal, Protein 17 gm, Carbohydrate 58 gm, Cholesterol 8 mg, Total Fat 8.3 gm, Saturated Fat 2 gm.
Peppers, onions, Cheddar cheese and garlicky beansthese direct flavors call for a gutsy red, such as a California Zinfandel. Look for Marietta or Bannister Dry Creek Valley.