1 cup uncooked whole-wheat couscous
3 tablespoons extra-virgin olive oil, divided
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, slightly drained
1/4 cup green onion
1 garlic clove, minced
1 teaspoon Italian seasoning
6 tomato-flavored tortillas
6 tablespoons shredded part-skim mozzarella cheese
3/4 cup loosely packed fresh basil leaves

Prepare couscous according to package directions, using 1 tablespoon olive oil. Cool. In a medium bowl combine 2 tablespoons olive oil, beans, tomatoes, green onion, garlic and Italian seasoning. Blend well. Add cooked couscous; toss gently with fork to mix. Warm the tortillas, if desired following note below.

Spread 2/3 cup of the bean-tomato-couscous mixture on the bottom half of each tortilla, leaving room on the edges. Sprinkle with cheese. Layer with basil leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.

Note: To make wraps more pliable warm tortillas: Microwave oven: 10 to 15 seconds on high heat; Conventional Oven: 3 to 5 minutes at 350ºF in aluminum foil; Stovetop: 15 seconds per side over medium-high heat in a large, non-stick skillet

Servings: 6

Submitted by: Canned Food Fan