Black bean wraps -eatwell

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 Green bell peppers; cut into 1/2-inch dice; 2-cups
3 Garlic cloves; minced
2 teaspoons Dried oregano
2 teaspoons Ground cumin
20 ounces Chopped tomatoes with green chiles
31 ounces Cooked black beans; rinsed
3 tablespoons Red wine vinegar
Salt and black pepper
12 Fat-free flour tortillas; 8-inch
Diced tomatoes
Lowfat sour cream
Fresh cilantro
Tabasco sauce
Slivered red onion

Directions

OPTIONAL GARNISH

In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until softened, 4 to 5 minutes. Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes. With the back of a large spoon, coarsely mash some of the beans. Season with slat and pepper. Heat tortillas, spoon in filling, wrap and serve.

NOTES: MAKES 4 CUPS, FOR 6 SERVINGS: 400 cals. 18g protein, 3 g fat (½ sat fat), 71 g carb, 600mg sodium, 0chol, 7g fiber [7%cff]. SOURCES 1) "Swift and Simple: Between the Feasts," By MARGE PERRY in Eating Well Mag (Nov/Dec 98). 2) Mc by Kitpath@... 10/98 Recipe by: Eating Well Magazine, Nov/Dec 98* Posted to EAT-LF Digest by kitpath@... on Oct 24, 1998, converted by MM_Buster v2.0l.

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