Name: Black Bean Wraps -Eatwell
Ingredients: 1 tb Olive oil; 2 Green bell peppers; cut into 1/2-inch dice; 2-cups; 3 Garlic cloves; minced; 2 ts Dried oregano; 2 ts Ground cumin; 20 oz Chopped tomatoes with green chiles; 31 oz Cooked black beans; rinsed; 3 tb 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Sandwiches, 2eat-lf, Beans, *eatwell, Lowfat	6	Servings

INGREDIENTS

1	tb	Olive oil
2		Green bell peppers; cut into 1/2-inch dice; 2-cups
3		Garlic cloves; minced
2	ts	Dried oregano
2	ts	Ground cumin
20	oz	Chopped tomatoes with green chiles
31	oz	Cooked black beans; rinsed
3	tb	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

INSTRUCTIONS

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 (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 EAT-LF Digest by kitpath@earthlink.net on Oct 24, 1998, converted
by MM_Buster v2.0l.

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