Wrap tortillas in foil; heat in 300F 150 °C oven for about 10 minutes or just until warm.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook onion, sweet pepper, zucchini, garlic, chili powder and cumin, stirring occasionally, for about 7 minutes or until softened. Add black beans and salsa; cook for about 5 minutes or just until moisture is evaporated. Stir in coriander.

Divide bean mixture among tortillas; sprinkle with lettuce and tomato.

Dollop each with yogurt and sprinkle with cheese. Roll up.

Per Serving: about 805 calories, 35 g protein, 19 g fat, 127 g carbohydrate very high source fibre, excellent source calcium and iron

Ferguson. Recipes from Canadian Living Test Kitchen.

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