Veggie Fajitas

1 1/3 medium red bell pepper
1/2 medium onion
1/2 tsp cumin
1 tsp chili powder
1/2 tsp. garlic powder
1 1/3 cup pinto beans, rinsed and drained
1/2 cup salsa
1 1/2 cup zucchini
2/3 tsp olive oil
flour totillas

Rinse and cut the peppers, onion, and zucchini into thin vertical slices. Heat olive oil in a skillet to medium high and add the vegetables. Stir-fry about 3-4 minutes, or until vegetables are tender, but still crunchy. Add the cumin, chili powder, garlic powder, and beans. Cook for about 3-4 minutes. Stir in the salsa to mix thoroughly and cook for another minute. Spoon mixture down the center of a toasted tortilla and enjoy.

This is a recipe from ediets. It makes 2 servings that are approximately 450 calories. Of course we add cheese and sour cream.