Nutrition Information (per serving)
1 Tbsp extra virgin olive oil
¾ cup julienned onion
½ cup julienned yellow bell peppers
½ cup julienned red bell peppers
2 Tbsp chopped fresh cilantro
1 tsp dried oregano
½ tsp cumin
1 cup cooked black beans
1 cup vegetable stock
1 tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp fresh lime juice
⅔ cup shredded Monterey Jack
5 large whole-wheat tortillas, about 10-in diameter
5 Tbsp nonfat sour cream
5 Tbsp salsa
- In a large saucepan, heat oil. Add onions, peppers, cilantro, oregano and cumin and sauté until onions are translucent.
- Add cooked beans and vegetable stock. Cook over medium-high heat until almost dry, about 8 minutes.
- Remove from heat and mash slightly with potato masher. Season with salt, pepper and lime juice.
- Lay tortilla on a flat surface. Place ⅓ cup bean mixture on tortilla and top with 2 tablespoons shredded mozzarella cheese. Roll burrito style. Serve with 1 tablespoon nonfat sour cream and 1 tablespoon salsa.