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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A recipe my dad taught me that varied every time because he had a tendency of not writing things down. Sorry if the spice measurements are a bit off; I never really pay any attention to measurements when I make this. Ingredients:
olive oil (vegetable or corn oil works too) |
1 onion, chopped (color doesn't matter) |
1 red bell pepper, chopped |
1/2 zucchini, chopped |
1/2 yellow squash, chopped |
1/8 teaspoon turmeric |
1/4 teaspoon cumin |
1/2 teaspoon cayenne pepper |
1 teaspoon salt |
4 cloves fresh garlic, minced (or 1 tbs dehydrated or jarred) |
1 can refried beans |
6 slices mozzarella cheese |
2 large tortillas |
Directions:
1. Put about a quarter-sized drop of oil in a large frying pan, and place on medium-high heat.
2. Once the oil is hot, add onion and bell pepper.
3. Cook, stirring often, for about 7-10 minutes or until they're almost cooked enough to eat.
4. Add zuccini, squash, tumeric, cumin, cayenne pepper, and salt.
5. Cook for about 5 minutes or until the zuccini and squash is soft.
6. Add garlic (if using fresh, cook about 2-3 minutes) and beans.
7. Cook until warm.
8. Place 3 slices of cheese inside each tortilla.
9. Spread beans mixture over the cheese, and fold up as you want.
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