15.5 ounce cannellini beans beans white undrained canned
3 ounces feta cheese crumbled
6 8-inch flour tortillas ()
0.5 teaspoon oregano dried
0.3 teaspoon pepper
1.3 cups onion red vertically sliced ( 1 small)
1 tablespoon red wine vinegar
0.3 teaspoon salt
2 tablespoons sun-dried tomato sprinkles
4 cups baby squash yellow sliced ( 3 medium)
Equipment
food processor
frying pan
baking paper
oven
wax paper
colander
Directions
Preheat oven to 50
Place first 3 ingredients on a jelly-roll pan coated with cooking spray. Lightly coat vegetables with cooking spray, and sprinkle with salt and pepper.
Bake at 500 for 12 minutes.
Drain vegetables in a colander to remove excess moisture; set aside.
Drain beans, reserving 2 tablespoons liquid.
Place beans, reserved 2 tablespoons liquid, and vinegar in a food processor; process until smooth. Stir in tomato sprinkles and oregano.
Warm tortillas according to package directions.
Spread about 1/4 cup bean mixture over each tortilla, leaving a 1/4- inch margin around edge of tortillas. Divide vegetables evenly down the center of each tortilla, and sprinkle evenly with feta cheese; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.
