1 Tbsp vegetable oil 1 cup frozen chopped onion 1 10-oz pkg. frozen cut sweet peppers (red and green) 1 16-oz pkg. frozen vegetable and bean mixture (Vegetable Ole)
Italian green beans
small white beans
dark red kidney beans
and diced red bell pepper 1 cup picante sauce or salsa 3-ozs reduced fat cheddar cheese
shredded 8 6-inch tortillas 1 15-oz can low-sodium crushed tomatoes 1 Tbsp minced fresh cilantro or 1 tsp cumin
Preheat oven to 350 F. Coat 7NULL x 10NULL oven-proof casserole with non-stick vegetable spray. Set aside. Heat oil in heavy skillet over medium-high heat. Add onion and peppers and stir, while cooking over high heat until tender. Add frozen vegetable and bean mixture and picante sauce; continue stirring over high heat for 3 minutes. Reduce heat and continue cooking another 5 minutes or until vegetables and beans are tender. Wrap tortillas in foil and heat in the preheated oven for 5 minutes to warm. When ready to fill, place 2 Tbsp of shredded cheese across the center of each tortilla. Spoon 1/3 of vegetable mixture on top of cheese. Roll up tightly and place seam-side down in prepared casserole. Stir cilantro in stewed tomatoes and pour evenly over tortillas in casserole. Sprinkle with remaining cheese. Cover and bake ini 350 F oven for 20 minutes. Serve with assorted condiments.