Instructions:

Yield: 6 servings

Basting Oil
1/3 cup Olive oil
3 ea Garlic cloves, minced
1 tbsp Cilantro, chopped
1/2 tsp Cumin
1/4 tsp Red chile flakes, crushed
1/4 tsp Oregano

Burrito Filling
1 ea Red bell pepper
1 ea Green bell pepper
1 ea Yellow bell pepper
1 ea Anaheim pepper
3 med Yellow squash
1 lg Red onion, sliced
6 ea Flour tortillas
3 cup Black beans, cooked
1/4 cup Cilantro, chopped

OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours.

FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side. Remove from heat & when cool enough to handle, chop.

TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat.