Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 10-inch flour tortilla |
| ¾ cup | Chopped onion |
| 2 teaspoons | Vegetable oil |
| ½ teaspoon | Cumin |
| ½ teaspoon | Chili powder |
| 1 cup | Chopped red bell pepper |
| ⅔ cup | Frozen corn; thawed |
| 1 medium | Carrot; coarsely grated |
| 1⅔ cup | Canned black beans; rinsed, drained |
| ½ cup | Canned stewed tomatoes; Mexican style, drained |
| 2 teaspoons | Minced jalapeno pepper |
| 8 tablespoons | Lowfat Monterey Jack Cheese; shredded |
| 4 tablespoons | Fat-free sour cream |
| 4 tablespoons | Chopped fresh cilantro |
1. Preheat oven to 350º. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes. 2. Meanwhile, combine onion and oil in large non-stick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeno; bring to simmer. Season with salt and pepper. Remove from heat. 3. Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down onto plate.
Per serving: 219 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 2mg Cholesterol; 200mg Sodium Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Mar 18, 98