Ingredients
1 medium sweet yellow pepper, chopped1 cup finely chopped onion2 garlic cloves, minced1 teaspoon canola oil2 medium tomatoes, chopped1 cup frozen corn, thawed1 can (15 ounces) black beans, rinsed and drained1/4 teaspoon pepper1/8 teaspoon salt10 flour tortillas (6 inches)1 cup shredded reduced-fat cheddar cheese
Preparation
In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain.
Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.
Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
