Makes 6 servings

Prep time:
Cook time:

1/3 cup olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh cilantro
1 teaspoon cumin
1 teaspoon salt
1 teaspoon red chili flakes, crushed
1 red bell pepper
1 yellow bell pepper
2 Anaheim or fresh poblano peppers
3 medium yellow squash
1 large red onion, sliced
6 large flour tortillas
3 cups (2 cans) black beans, cooked
1 cup chopped fresh cilantro
1 cup grated Monterey jack or cheddar cheese

Combine first six ingredients in a small bowl and set aside. Cut peppers and squash in half, lengthwise. Remove seeds from the peppers. Brush vegetables with oil mixture. Grill under a broiler or on a prepared grill. Baste and turn until tender (about 5 minutes per side). Remove from heat and when cool enough to handle, chop. Spoon beans slightly off center on preheated tortilla and top with grilled vegetables, cheese and cilantro. Fold and serve.