1. Heat oil in a large pot over medium-high heat. Add onions and both bell peppersand saute until soft, about 10 minutes. Add garlic, cumin, and cayenne and saute for another 1 to 2 minutes.

2. Add tomato paste and water and mix well to disperse the paste. Add the dicedtomatoes (including all juices) and beans, bring to a boil, and then simmer, covered, for 10 to 15 minutes until vegetables are cooked. The sauce will thicken as it sits; if it seems too thick, thin with a few tablespoons of water.

3. Wrap 6 tortillas at a time in a damp paper towel and warm in the microwave for30 seconds.

4. Place warmed tortillas on a work surface. Divide the pinto bean filling amongthe 12 tortillas. Top each with some carrots, onion, and romaine, then a slice ofavocado and a spoonful of yogurt. Fold and place on 6 plates. Serve immediately.Alternately, serve the pinto beans in a large bowl with tortillas and toppings onthe side for everyone to make their own.

Source: Hannaford fresh Magazine, July - August 2011