PREP TIME COOK TIME
10 minutes 30 minutes
4 flour tortillas
2 teaspoons vegetable oil
3/4 cup chopped onion
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
4 tablespoons chopped fresh cilantro
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
2 teaspoons garlic olive oil
Salt and pepper for seasoning
Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven for about 15 minutes.
Heat oil in a large pan and put onion. Stir over medium-high heat until onion is golden.
Add cumin and chili powder; stir 20 seconds.
Add bell pepper, corn, and carrot and sauté until almost tender.
Add beans, tomatoes, and jalapeño and bring to simmer.
Add garlic olive oil on top
Season with salt and pepper.
Turn off the flame.
Place warm tortillas on work surface. Spoon filling down center evenly.
Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro.
Roll tortillas up and serve immediately