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