Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
1 Onion, chopped
1 Sweet green pepper, chopped
3 Garlic cloves, minced
1 tb Ground cumin
1 tb Chili powder
2 ts Dried oregano
pn Hot pepper flakes
19 oz Canned kidney beans,
-drained and rinsed
1 c Salsa
4 10-inch flour tortillas
1/2 c Cheddar cheese, shredded

In nonstick skillet, heat oil over medium-high heat; cook onion and
green pepper, stirring often, for 8 minutes or until softened. Stir
in garlic, cumin, chili powder, oregano and hot pepper flakes; cook,
stirring, for 2 minutes. Add beans and mash coarsely.

[Recipe can be prepared to this point, covered and refrigerated for
up to 1 day.]

Stir in half of the salsa; cook, stirring often, for 8 minutes. Divide
mixture among tortillas and roll up. Place tortillas, seam side down,
in lightly greased 11x7-inch baking dish. spoon remaining salsa over
top; sprinkle with cheese.

Cover with foil; bake in 450F 230C oven for 10 minutes. Alternately,
cover with waxed paper and microwave at High for 5 minutes.

Per Serving: about 430 calories, 18 g protein, 13 g fat, 64 g
carbohydrate very high source fibre, good source calcium, excellent
source iron.

Source: Canadian Living magazine Oct 94 Presented in article by Rose
Murray: "Health Well-Fare: Cooking On Your Own"

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