Black Bean Fajitas

Name: Black Bean Fajitas
Prep time: 10 min
Total time: 10 min
Yield: 4 servings.
Ingredients: 1/2 cup each julienned sweet yellow pepper and red pepper; 1 can (15 ounces) black beans, rinsed and drained; 4 flour tortillas (6 inches), warmed; 1 medium tomato, seeded and chopped; 1/2 cup salsa; 1/2 cup shredded reduced-fat cheddar cheese; 1/4 cup fat-free sour cream

"For lunch one day, I dreamed up these fajitas using leftover black beans I had in the refrigerator and a tomato and peppers from my visit to the local farmers market," relates Linda Rock of Stratford, Wisconsin. "It made a fast and satisfying light meal."

Ingredients

1/2 cup each julienned sweet yellow pepper and red pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (6 inches), warmed
1 medium tomato, seeded and chopped
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup fat-free sour cream

Directions

Place yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through.
Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.

Nutrition Facts

1 each: 257 calories, 6g fat (2g saturated fat), 13mg cholesterol, 671mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Black Bean Fajitas in Light & Tasty April/May 2004