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| Prep Time: 10 Minutes Cook Time: 9 Minutes
1 (15-ounce) can black Beans Drained ¼ Cup finely chopped onion ¼ Cup finely chopped green pepper ¼ Cup finely chopped sweet red Pepper 1 Large clove garlic, minced 1 Tablespoon chili powder 1 Tablespoon vegetable oil ¼ Teaspoon dried oregano ¼ Teaspoon ground cumin 1/8 Teaspoon salt 1 (4 ½ - ounce) can chopped Green chiles, drained 8 (6-inch) flour tortillas 1 cup (4 ounces) shredded reduced- Fat Monterey Jack Cheese ¼ Cup nonfat sour cream ½ Cup no-salt added salsa
Place beans in a 1 ½ quart baking dish; mash to desired consistency. Add onion and next 8 ingredients; stir well. Cover with wax paper, and microwave at high for 5 to 6 minutes or until vegetables are tender; stirring every 2 minutes. Stir in green chills. Lightly brush 1 dies of each tortilla with water. Stack 4 tortillas, and wrap in wax paper. Microwave at high for 30 seconds. Repeat procedure with remaining tortillas. Spread ¼ cup bean mixture down center of each tortilla; top each with 2 tablespoons cheese. Roll up tortillas. Place tortillas in an 11 – x 7 – x 1 ½ inch baking dish. Cover with 2 damp paper towels, and microwave at high for 3 to 4 minutes or until thoroughly heated, rotating a half-turn after 1 ½ minutes. Top each with 1 tablespoon sour cream and 2 tablespoons salsa. Servers: 4
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