Yield: 2 Servings
|4 larges||Flour tortillas [9-inch]|
|2 teaspoons||Vegetable oil|
|1 \N||Onion, chopped|
|½ \N||Sweet red or green pepper, chopped|
|1 small||Zucchini, chopped|
|2 \N||Garlic cloves, slivered|
|1½ teaspoon||Chili powder|
|½ teaspoon||Ground cumin|
|19 ounces||Canned black beans, drained and rinsed|
|¼ cup||Chunky salsa|
|¼ cup||Fresh coriander, chopped|
|⅓ cup||Lettuce, shredded|
|⅓ cup||Tomato, chopped|
|⅓ cup||Low-fat plain yogurt\\|
|⅓ cup||Monterey Jack cheese|
Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or just until warm.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander.
Divide bean mixture among tortillas; sprinkle with lettuce and tomato.
Dollop each with yogurt and sprinkle with cheese. Roll up.
Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.