Black Bean Wraps

 

Vicki



1 tbls. olive oil
2 green peppers, diced
3 garlic cloves, minced
2 tsp. each: dried oregano & dried cumin
2 10-oz cans tomatoes w/ green chilies
2 15 1/2-oz cans black beans, rinsed
3 tbls red wine vinegar
Salt and pepper to taste
12 (8-inch) fat-free or reduced-fat flour tortillas
In a saucepan, heat oil over medium heat. Add green peppers, garlic,
oregano, & cumin
Cook, stir until softened, 4-5 minutes
Add tomatoes, beans & vinegar.
Cook, stirring occasionally, until thickened, about 25 minutes.
With the back of a large spoon, coarsely mash some of the beans. Season
with salt and pepper.
Heat tortillas, spoon in filling, wrap and serve.
Makes 4 cups