Title: Live-well: bean fajitas
 Categories: Appetizers, Vegetables, Mexican
      Yield: 2 Servings
 
      4 lg Flour tortillas [9-inch]
      2 ts Vegetable oil
      1    Onion, chopped
    1/2    Sweet red or green pepper,
           -chopped
      1 sm Zucchini, chopped
      2    Garlic cloves, slivered
  1 1/2 ts Chili powder
    1/2 ts Ground cumin
     19 oz Canned black beans,
           -drained and rinsed
    1/4 c  Chunky salsa
    1/4 c  Fresh coriander, chopped
    1/3 c  Lettuce, shredded
    1/3 c  Tomato, chopped
    1/3 c  Low-fat plain yogurt\
    1/3 c  Monterey Jack cheese
 
  Wrap tortillas in foil; heat in 300F 150C oven for about 10 minutes
  or just until warm.
  
  Meanwhile, in large nonstick skillet, heat oil over medium heat; cook
  onion, sweet pepper, zucchini, garlic, chili powder and cumin,
  stirring occasionally, for about 7 minutes or until softened. Add
  black beans and salsa; cook for about 5 minutes or just until
  moisture is evaporated. Stir in coriander.
  
  Divide bean mixture among tortillas; sprinkle with lettuce and tomato.
  Dollop each with yogurt and sprinkle with cheese. Roll up.
  
  Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g
  carbohydrate very high source fibre, excellent source calcium and iron