1 lb. ground beef, chopped
1/4 c. vegetable oil
1 green pepper, chopped
1 sweet red pepper, chopped
1 carrot, shredded
4 green onion (scallions), chopped
2 cloves garlic, minced
1 tbsp. chili powder
1/2 tsp. salt (optional)
2 (15 oz.) cans kidney beans (Goya)
1 (11 oz.) can kernel corn
1/2 c. chopped, seeded tomatoes
1 pkgs. flour tortillas
1 pkg. Mexican combo cheese, shredded
1 jar salsa sauce
Sour cream to garnish

Brown chopped meat in separate skillet. In separate skillet saute in hot oil peppers, carrot, garlic and green onions about 5 minutes. Add chili powder and stir. Stir in beans. Corn and tomatoes. Heat through. Next, drain chopped meat and add to vegetable mixture.

Place 1/3 cup bean and meat mixture across center of each tortilla. Top with cheese. Roll tortilla and place tortilla side down in large baking dish. Repeat with remaining tortillas. Top with salsa and remaining cheese and any remaining vegetable/meat mixture.

Bake at 350 degrees for 20 minutes or until cheese is melted. Garnish with sour cream and salsa. Makes 5 servings.