Ingredients

2   teaspoons olive oil 2   cups sliced onions 1   red bell pepper, cut into thin strips 1   medium zucchini, sliced 2   teaspoons minced garlic 1/2   teaspoon salt 1/8   teaspoon ground cumin   Pinch dried oregano 1   bunch (16 oz.) Swiss chard, stalks removed 1   can (15 oz.) stewed tomatoes 1   teaspoon minced canned chipotle chile or hot pepper sauce 4   (8-inch) low-fat burrito-size tortillas 1/2   cup shredded reduced-fat sharp cheddar cheese 12   medium Spanish green pitted olives, chopped (1/4 cup) 1/4   cup reduced-fat sour cream 2   cups Savory Pinto Beans   Fresh cilantro sprigs, for garnish

Description

2   Teaspoons Olive Oil 2   Cups Sliced Onions 1   Red Bell Pepper, Cut Into Thin Strips 1   Medium Zucchini, Sliced 2   Teaspoons Minced Garlic

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