• 1/4 cup chopped green onions
• 2 medium onions, finely chopped (1 cup)
• 1 cup red bell pepper, finely chopped
• 1 teaspoon vegetable oil
• 1 cup kidney beans, cooked and drained
• 1/4 cup salsa
• 2 teaspoon salt-free herb seasoning
• 6 flour tortillas (8 inches in diameter)
• 1 large tomato, finely chopped (1 cup)
• 1/2 cup (2 ounces) shredded fat-free Mozzarella cheese
• 1 1/3 cups Yoplait® Grande! 99% Fat Free plain yogurt
• 1 cup alfalfa sprouts

Heat oven to 350 degrees Fahrenheit. Cook onions and bell pepper in oil about 5 minutes, stirring frequently, until tender.

Place kidney beans, salsa and seasoning in blender or food processor. Cover and blend on high speed until well blended.

Spread each tortilla with one-sixth of the bean mixture; top each with one-sixth of the onions, bell pepper, tomato, cheese, yogurt and sprouts. Roll up tortillas; secure with toothpicks. Place on ungreased 13x9-inch pan. Bake 10 to 12 minutes or until hot and cheese is melted.

Recipe created by Yoplait