1 medium bell pepper, seeded and chopped  
1/2 cup sliced onion
1 cup tomato sauce, no or low sodium, divided
2 cups cooked pinto or black beans or canned beans, no-salt-added or low sodium
1 cup frozen corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional
1 tablespoon chopped fresh cilantro
6 corn tortillas

Saute the bell pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining
tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne (if using). Simmer for 5 minutes. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or top with your favorite sour cream. If dairy free, top with unsweetened coconut yogurt.

This recipe is a Dr. Fuhrman recipe: We tweaked it slightly.