1. Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender. 2. Remove from heat; drain. 3. Combine cooked vegetables, drained kidney beans, olives, and pepper. 4. Spoon about 1/2 cup bean mixture evenly down center of each tortilla. 5. Top with 1 tbls. 6. sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling. 7. Coat a large nonstick skillet or griddle with cooking spray. 8. Heat over medium-high heat until hot. 9. Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated. 10. Top with 1 tbls salsa. 11. Garnish with parsley or cilantro if desired. 12. Yield: 8 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
