Live-Well: Bean Fajitas

• 4 large flour tortillas 9 inch
• 2 teaspoons vegetable oil
• 1 each onions chopped
• 1/2 each sweet red bell peppers chopped
• 1 small zucchini chopped
• 2 cloves garlic slivered
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin ground
• 19 ounces black beans drained and rinsed
• 1/4 cup salsa chunky
• 1/4 cup coriander chopped
• 13 cup lettuce shredded
• 13 cup tomatoes chopped
• 13 cup yogurt, plain low fat
• 13 cup monterey jack cheese

1. Wrap tortillas in foil; heat in 300F (150C) oven for about 10 minutes or just until warm.
2. 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.
3. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated.
4. Stir in coriander.
5. Divide bean mixture among tortillas; sprinkle with lettuce and tomato.
6. Dollop each with yogurt and sprinkle with cheese.
7. Roll up.

flour tortillas, vegetable oil, onions, sweet red bell peppers, zucchini, garlic, chili powder, cumin ground, black beans, salsa chunky, coriander chopped, tomatoes, yogurt, cheese

Taken from recipeland.com/recipe/v/live-well-bean-fajitas-45865 (may not work)