Ingredients
1 each large green, sweet red and yellow peppers, julienned1 medium onion, halved and sliced2 tablespoons olive oil, divided3/4 pound lean ground beef (90% lean)1 can (16 ounces) kidney beans, rinsed and drained3/4 cup salsa1/4 teaspoon steak seasoning1/4 teaspoon pepper6 flour tortillas (8 inches), warmed1/2 cup shredded reduced-fat cheddar cheese
Preparation
In a large nonstick skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender. Remove and keep warm.
In the same skillet, cook beef over medium heat until no longer pink; drain. Place the kidney beans, salsa and remaining oil in a food processor; cover and process until chopped. Add to beef. Sprinkle with steak seasoning and pepper; cook and stir until heated through.
Spoon about 1/3 cup beef mixture down the center of each tortilla; top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold sides and ends over filling and roll up.
