Ingredients
1
red bell pepper, cored, seeded and chopped
1
green pepper, cored, seeded and chopped
1
Anaheim pepper, cored, seeded and minced
1
can (15.5 oz) black beans, drained
2
cups romaine lettuce leaves, chopped
2
tomatoes, coarsely chopped
1/2
cup (about 2 oz) shredded Monterey Jack cheese
Directions
1.
In a nonstick pan, sauté onion and peppers in oil until soft, 5 to 7 minutes. Add beans and simmer, covered, 5 to 7 minutes. While beans are simmering, warm tortillas in the oven at the lowest temperature. Lay tortillas on a clean flat surface. Spoon 1/4 bean mixture onto each tortilla. Add lettuce and tomatoes. Sprinkle each with 2 tbsp cheese. Fold up the bottom quarter of each tortilla and roll away from you, tucking in the sides as you go. Serve seam side down.
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