Categories: Appetizers, Vegetables, Mexican 
      Yield: 2 servings 
  
      4 lg Flour tortillas [9-inch] 
      2 ts Vegetable oil 
      1    Onion, chopped 
    1/2    Sweet red or green pepper, 
           -chopped 
      1 sm Zucchini, chopped 
      2    Garlic cloves, slivered 
  1 1/2 ts Chili powder 
    1/2 ts Ground cumin 
     19 oz Canned black beans, 
           -drained and rinsed 
    1/4 c  Chunky salsa 
    1/4 c  Fresh coriander, chopped 
    1/3 c  Lettuce, shredded 
    1/3 c  Tomato, chopped 
    1/3 c  Low-fat plain yogurt\ 
    1/3 c  Monterey Jack cheese 
  
  Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes or 
  just until warm. 
   
  Meanwhile, in large nonstick skillet, heat oil over medium heat; cook 
  onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring 
  occasionally, for about 7 minutes or until softened. Add black beans and 
  salsa; cook for about 5 minutes or just until moisture is evaporated. Stir 
  in coriander. 
   
  Divide bean mixture among tortillas; sprinkle with lettuce and tomato. 
  Dollop each with yogurt and sprinkle with cheese. Roll up. 
   
  Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate 
  very high source fibre, excellent source calcium and iron 
   
  Source: Canadian Living magazine [Jan 96] 
  Presented in an article by Carol Ferguson. 
  Recipes from Canadian Living Test Kitchen. 
   
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