VEGETARIAN FAJITAS

Serve this tortilla-wrapped vegetable stir-fry and you’ll be giving your family members 50 percent of the Vitamin C and 20 percent of the Iron they need for the day.

• 1 tablespoon vegetable oil
  
  
• 1 cup (1 small) quartered, sliced onion
  
  
• 1 cup (1 small) red, green, or yellow bell pepper strips
  
  
• 2 to 3 cloves garlic, finely chopped
  
  
• 1 3/4 cups (15-ounce can) black, pinto, or kidney beans, rinsed and drained
  
  
• 3/4 cup whole-kernel corn
  
  
• 1/2 cup salsa
  
  
• 1/3 cup water
  
  
• 2 teaspoons ground cumin
  
  
• 1/2 teaspoon salt
  
  
• 1/2 teaspoon ground oregano
  
  
• 1/4 cup chopped fresh cilantro
  
  
• 4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
  
  
• Lime wedges (optional)

HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR in beans, corn, salsa, water, cumin, salt, and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.

Makes four servings.

SERVE in tortillas; top with a squeeze of lime juice.

NUTRITION FACTS PER SERVING: 270 cal., 5 g total fat (0.5 g sat. fat), 0 mg chol., 720 mg sodium, 48 g carbo., 11 g fiber, 7 g sugars, and 12 g protein.
Daily Values: 4% vit. A, 50% vit. C, 8% calcium, and 20% iron.

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