Recipe - Black Bean Wraps -Eatwell

1 tablespoon Olive oil
2 Green bell peppers; cut into
1/2inch dice; 2cups
3 Garlic cloves; minced
2 teaspoon Dried oregano
2 teaspoon Ground cumin
20 ounce Chopped tomatoes with green
chiles
31 ounce Cooked black beans; rinsed
3 tablespoon Red wine vinegar
Salt and black pepper
12 Fatfree flour tortillas;
8inch

OPTIONAL GARNISH
Diced tomatoes
Lowfat sour cream
Fresh cilantro
Tabasco sauce
Slivered red onion

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 (0.5
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@earthlink.net 10/98

Recipe by: Eating Well Magazine, Nov/Dec 98*

Posted to EATLF Digest by kitpath@earthlink.net on Oct 24, 1998, converted
by MM_Buster v2.0l.