A delightful twist on the classic veggie wrap, featuring spiced black beans and fresh vegetables for a flavorful and healthy meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a crispy texture for the wraps.
Heat a frying pan over medium heat and add the olive oil.
Use a non-stick pan to prevent sticking and make cleanup easier.
Add the chopped onion, diced zucchini, and minced garlic to the pan. Sauté until softened, about 5 minutes.
Stir occasionally to prevent the vegetables from burning.
Stir in the chili powder and cumin, cooking for an additional minute to release the spices' aroma.
Toast the spices briefly to enhance their flavor.
In a mixing bowl, mash the black beans with a potato masher. Mix in the corn and cooked vegetables.
If you prefer a chunkier texture, mash the beans lightly.
Spoon the mixture onto the tortillas, sprinkle with shredded cheese, and wrap tightly.
Don't overfill the tortillas to make wrapping easier.
Place the wraps on a baking sheet and bake for 10-12 minutes, or until the tortillas are slightly browned.
For extra crispiness, brush the tortillas with a little olive oil before baking.
Let the wraps cool slightly before serving. Enjoy with your favorite dipping sauce or a side salad.
Allowing the wraps to cool slightly prevents burns and enhances the flavors.
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