Recipe: Vegetable Tortillas with Mixed Bean Salsa

VEGETABLE TORTILLAS WITH MIXED BEAN SALSA

FOR THE SALSA:
1 (15 ounce) can canned mixed beans, drained and rinsed
1 small red onion, finely chopped
2 small cloves garlic, finely chopped
1/3 cup diced cucumber
1 red chile, seeded and finely chopped
1 medium avocado, chopped
1 tablespoon orange juice
1 tablespoon white wine vinegar
salt and freshly ground black pepper
FOR THE FILLING:
2 tablespoons olive oil
1 1/4 pounds diced mixed vegetables (leeks, onions, celery, mushrooms, bell peppers, etc.)
1 teaspoon chili powder
1 (14 ounce) can chopped tomatoes
salt and freshly ground black pepper
TO SERVE:
12 flour tortillas, warmed
grated cheddar cheese
sour cream
chopped fresh cilantro

Prepare the salsa by mixing all the ingredients together and leaving for up to 1 hour, to allow the flavors to blend.

Heat the oil in a large skillet or wok; add all the prepared vegetables and stir-fry quickly for 2 to 3 minutes.

Stir in the chili powder and the tomatoes and cook for a further 5 minutes, until the vegetables are just softened. Season to taste.

TO SERVE:
Spread some of the vegetable mixture over a tortilla, then top it with grated cheese. Add some salsa and sour cream. Dust with chili powder and sprinkle with cilantro. Then roll up and eat.

Servings: 12
Source: High Fiber, High Flavor by Rosemary Moon