1 cup cooked black beans 2 green onions, minced 2 cloves garlic, minced 1 tsp. olive oil 4 (6") whole wheat tortillas 2 sweet potatoes, peeled, diced and cooked 1 large red bell pepper, roasted, peeled and thinly sliced 1/3 cup dried cranberries 12 oz. low fat cheddar cheese, grated (try Cabot cheese) 1/4 cup chopped fresh parsley 1/4 cup non-fat sour cream

Preheat broiler.

In small bowl, partially mash beans, leaving some whole; set aside.

In non stick skillet over medium heat, combine green onions, garlic and oil; cook stirring until softened, 2-3 min. Stir into reserved beans.

Lay tortillas on work surface. Spread one-fourth of bean mixture over half of the tortilla, followed by one-fourth of sweet potatoes, red peppers, cranberries and cheese.

Fold bare half of tortilla over the filling. Arrange on baking sheet and place under broiler until browned and slightly crisp. To serve, cut each tortilla into three wedges and top each wedge with teaspoon of sour cream and sprinkle of parsley. Serve immediately.

12 servings.