Title: Tortillas Rancheras
Categories: Vegetable Entree Lowcal
Yield: 4 Servings

1 1/2	c	Diced plum tomatoes
1	c	Diced yellow bell pepper
1	c	Diced red bell pepper
1/2	c	Finely chopped scallions
1/4	c	Chopped fresh coriander
1/4	c	Freshly squeezed lime juice
		Pinch grated lime zest
1/2	ts	Chili powder
1/2	ts	Ground cumin
		Pinch red pepper flakes
1 1/2	c	Cooked black beans
2	ts	Vegetable oil
4		7 inch flour tortillas
3	c	Shredded Romaine lettuce
1/3	c	Unsalted roasted peanuts

In medium bowl, stir together tomatoes, bell peppers, scallions, coriander, lime juice, lime zest, chili powder, cumin and pepper flakes. Add black beans and stir to combine. Set aside.

Heat 1/2 tsp of oil in medium sized non-stick skillet over medium high heat. Place a tortilla in skillet and cook about one minute on each side til warmed and softened. Repeat with remaining tortillas and place them on four plates. Top each tortilla with shredded Romaine. Spoon tomato bean mixture on top and sprinkle with peanuts. Formatted for MM by Sherry Pinamonti Source: The Wellness Lowfat Cookbook : from University of California at Berkeley

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