Black Bean Wraps

I actually prefer this over brown rice and it makes a darn good wrap.  The recipe calls for 12, 8 in reduced fat flour tortillas (consider whole wheat or corn).  Brown rice is the healthier choice of course.  Either way, serve with a side of broccoli and make an already healthy meal healthier.  I have skipped the bell pepper simply because I did not have any on hand and it still tastes delicious!  Improvise.

• 1 tablespoon olive oil
  
• 2 green bell peppers diced (about 2 cups)
  

• 3 garlic gloves, minced

• 2 teaspoons each: dried oregano and ground cumin

• 2 (10 ounce) cans of tomatoes with green chiles

• 2 (151/2-ounce) cans black beans, rinsed

• 3 tablespoons red wine vinegar

         salt and pepper to taste
        12, 8-inch fat-free or reduced fat tortillas 

In a medium saucepan, heat the olive oil over medium heat and add bell peppers, garlic, oregano and cumin.  Cook and stir until softened, about 4-5 minutes.  Add tomatoes, beans and vinegar.  Cook until thickened, about 25 minutes, stirring occasionally.  Mash some of the beans with the back side of a large spoon.  Heat tortillas, spoon in filling, wrap and serve.  

Try the over brown rice option too.  Slice fresh avocado on top! 

Makes 4 cups or 6 servings, each 400 calories, 18 g protein,3 g fat,600 mg sodium and 7 g fiber.