Black Bean and Vegetable Soup

INGREDIENTS:

4 10-inch flour tortilla
3/4 c Chopped onion
2 ts Vegetable oil
1/2 ts Cumin
1/2 ts Chili powder
1 c Chopped red bell pepper
2/3 c Frozen corn; thawed
1 md Carrot; coarsely grated
1 2/3 c Canned black beans; rinsed,
-drained
1/2 c Canned stewed tomatoes;
-Mexican style, drained
2 ts Minced jalapeno pepper
8 tb Lowfat Monterey Jack Cheese;
-shredded
4 tb Fat-free sour cream
4 tb Chopped fresh cilantro

1. Preheat oven to 350?. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes. 2. Meanwhile, combine onion and oil in large non-stick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeno; bring to simmer. Season with salt and pepper. Remove from heat. 3. Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down onto plate.

Per serving: 219 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 2mg Cholesterol; 200mg Sodium