2 cups cooked*, drained red kidney or pink beans or one 16-oz. Can, drained
½ cup finely chopped, peeled tomato
¼ cup each chopped green pepper and onion
2 tablespoons diced green chilies
1 small clove garlic, minced
¼ teaspoon salt
1 tablespoon oil
½ cup shredded reduced-fat Monterey Jack cheese
Bottled hot pepper sauce
6 large corn** tortillas
Taco sauce
Fat-free imitation sour cream (optional)
Tomato wedges (optional)

Mash drained beans.  Saute chopped tomato, green pepper, onion, chilies, garlic and salt in oil until thoroughly heated.  Add mashed beans, cheese and hot pepper sauce to taste; mix well.  Wrap tortillas in foil and heat at 350º F 10 minutes.  (Or, loosely wrap in plastic wrap or waxed paper and microwave at full power 30 to 40 seconds.)  Fill each tortilla with about ¼ cup bean mixture and roll.  Serve with taco sauce.  Top each with sour cream and tomato wedge.

*For best results, soak and cook beans according to preferred methods found on this site.
** Flour tortillas may be substituted.