1 green pepper, sliced
½ cup sliced onion
1 cup nonfat commercial taco sauce or salsa sauce
2 cups canned or cooked pinto or black beans
1 cup frozen corn kernels
1 tsp. cumin
1 tsp. chopped cilantro
6-8 nonfat corn tortillas
Saute the green pepper and onion in a skillet with 2 tablespoons of the taco sauce, until tender.
Stir in the beans, corn, and seasonings.
Paint the tortillas with a coating of taco sauce, spoon about ¼ cup of the bean mix on each, and roll up.
They can be eaten as is or baked at 375 degrees in the oven for 15 minutes first.