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. [-=PAM=-] PA_Meadows@msn.com