Cheesy Bean & Veggie Tortilla Roll-Ups

Ingredients

• 8 whole flour tortillas (8-inch)
• 1.5 cans (15 oz each) black beans (canned), drained and rinsed
• 2 medium bell peppers (red or yellow), sliced into strips
• 1 small onion, sliced into half-moons
• 2 cups shredded cheddar or Monterey Jack cheese, divided
• 2 tbsp olive oil
• 1 tsp each (cumin & chili) cumin, chili powder, salt, and black pepper to taste
• 1 cup each salsa and sour cream for serving

Instructions

1. 1

   Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.

2. 2

   Heat olive oil in a large skillet over medium. Add onion and peppers, cook 5–6 minutes until soft.

3. 3

   Stir in black beans, cumin, chili powder, salt, and pepper. Cook 2 minutes until fragrant.

4. 4

   Warm tortillas in the skillet or microwave for 30 seconds so they don't crack.

5. 5

   Place 1 tortilla on a clean surface. Spoon 3 tbsp bean mixture and 2 tbsp cheese in the center.

6. 6

   Roll tightly, tucking in sides. Place seam-side down in the baking dish. Repeat with remaining tortillas.

7. 7

   Sprinkle remaining cheese over the top. Bake 15 minutes until cheese melts and edges are golden.

8. 8

   Serve hot with salsa and sour cream on the side.

Tools you’ll need

• 9x13-inch baking dish
• large skillet
• wooden spoon
• measuring spoons
• cutting board and knife

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