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.