2 cups frozen vegetable combination
1 tablespoon water
1 (15-ounce) can black or pinto beans, rinsed, drained
2 teaspoons chili powder
1/4 teaspoon garlic powder
6 (8-inch) flour tortillas, warmed
Salsa, if desired
Place frozen vegetables and 1 tablespoon water in 12-inch nonstick skillet. Cover; cook over medium-high heat, stirring occasionally, 3-4 minutes or until vegetables are tender.
Stir in beans, chili powder and garlic powder; continue cooking 1-2 minutes or until heated through.
To serve, spoon 1/2 cup bean mixture onto center of each warmed tortilla; sprinkle with about 2 tablespoons cheese. Fold 2 opposite edges of tortilla to center, overlapping edges. Fold remaining open end of tortilla toward opposite edge. Serve with salsa and sour cream, if desired.
- To warm flour tortillas, wrap in damp paper towels and microwave 10-15 seconds for each tortilla.
- To make ahead, prepare and cook vegetable-bean mixture. Cover; store refrigerated. At serving time, place bean mixture into microwave-safe bowl. cover with waxed paper. Microwave on Medium (50% power) 1-2 minutes or until heated through. Continue as directed above.