Ingredients

• 1 small onion, chopped
• 1 red bell pepper, cored, seeded and chopped
• 1 green pepper, cored, seeded and chopped
• 1 Anaheim pepper, cored, seeded and minced
• 1 tsp corn oil
• 1 can (15.5 oz) black beans, drained
• 4 whole-wheat tortillas
• 2 cups romaine lettuce leaves, chopped
• 2 tomatoes, coarsely chopped
• 1/2 cup (about 2 oz) shredded Monterey Jack cheese

Instructions

1. In a nonstick pan, sauté onion and peppers in oil until soft, 5 to 7 minutes. Add beans and simmer, covered, 5 to 7 minutes. While beans are simmering, warm tortillas in the oven at the lowest temperature. Lay tortillas on a clean flat surface. Spoon 1/4 bean mixture onto each tortilla. Add lettuce and tomatoes. Sprinkle each with 2 tbsp cheese. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.