Instructions: Heat oil in large skillet; add onion and cook until tender. Add squash, stir and continue cooking about 5 minutes. Add garlic, half of the tomatoes and all of the chile. Reduce heat to medium-low and cook until flavorful.

Add corn kernels; stir and cook until kernels are tender-crisp. Add the cilantro, the remaining tomatoes and beans. Stir together and remove from heat.

"Warm" the tortillas on a hot, dry skillet. Fill each with the vegetable mixture. Top with salsa and serve.

This recipe yields 4 servings.

NOTES : People with diabetes or those on calorie-controlled diets may count one serving as: 3 bread, 2 vegetable, 1 fat.

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