1 medium green bell pepper 1/2 cup slicedonion 8 oz tomato sauce, low sodium 2 cups cooked pinto beans or canned beans 1 cup frozen corn kernels 1 tbsp chili powder 1 tsp ground cumin 1 tsp onion powder 1/8 tsp cayenne pepper 1 tbsp chopped fresh cilantro 6 100% whole-wheat tortilla
Sauté the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne. Simmer for 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake for 15 minutes in a 375°F oven.
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