1 green pepper sliced
1/2 cup sliced onion
1 cup commercial taco sauce or salsa
2 cups canned or cooked pinto or black beans
1 cup frozen corn kernels
1tsp cumin
1 tsp chopped cilantro
6-8 nonfat corn tortillsa
saute the green pepper and onion in a skillet with 2 tablespoons of the taco sauce,
until tender. Stir in the beans. corn, and seasonings. Paint the torillas with a coating of taco sauce, spoon about 1/4 cup of the bean mix on each. and roll up. They can be eaten as is or baked at 375 in the oven for 15 minutes.
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