1/4 c. each chopped onion & red or green bell pepper
1 tsp. vegetable oil
1 garlic clove, minced
1 oz. uncooked bulgur (cracked wheat)
1/2 c. tomato sauce, divided
1/2 tsp. chili powder
3 oz. rinsed, drained canned red kidney beans
1/2 c. mild or hot salsa
2 flour tortillas, 6" diameter each
2 1/4 c. reduced fat Monterey Jack cheese, shredded

1. In 1 quart microwaveable casserole combine onion, pepper, oil and garlic and stir to coat. Cover and microwave on High (100%) for 1 1/2 minutes, until onion is translucent.

2. Add 2/3 cup water, the bulgur, 1/4 cup tomato sauce and the chili powder and stir to combine. Cover and microwave on High for 3 minutes; stir to combine. Cover and microwave on Medium-High (70%) for 12 minutes, until bulgur is tender. Add kidney beans and stir to combine.

3. In small mixing bowl combine remaining tomato sauce and the salsa. In separate 1 quart microwaveable casserole, spread 1/4 cup of the tomato-salsa mixture; set aside.

4. Spoon half of the vegetable-bulgur mixture onto center of each tortilla and roll to enclose. Set tortillas, seam side down, in prepared casserole; top with remaining tomato salsa mixture and the cheese.

5. Cover and microwave on High for 2 minutes, until heated through.