3/4 cup well-rinsed and drained canned red kidney beans
1 medium-sized tomato, seeded and chopped
1/4 cup drained canned green chilies
1/4 cup chopped scallion
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
4 6-inch whole-wheat tortillas
1 cup reduced-fat shredded cheddar cheese
1/4 cup nonfat sour cream
12 medium-sized pitted black olives, quartered

Directions
Preheat the broiler. In a mixing bowl, combine beans, tomato, chilies, scallion, cilantro, and chili powder. Mix well and set aside. Place two tortillas on each of the two baking sheets. Top each tortilla with 1/4 of the bean mixture and sprinkle with 1/4 cup cheese. Place one baking sheet under broiler no less than 5 inches from the heat and broil for 2-3 minutes or until cheese melts and edges of tortilla begin to curl up and take on a “dish”-like appearance. Repeat with remaining tortillas. Top each with 1 tablespoon sour cream and 1/4 of the olives. Serve immediately.

Serves 4