1 tb vegetable oil
                     1    onion, cut in strips
                     2    garlic cloves, minced
                     1 tb chili powder
                   1/4 ts salt
                   1/4 ts pepper
                     1 lb lean ground beef
                   1/2 c  salsa
                     1    sweet red pepper, chopped
                     1    sweet green pepper, chopped
                     1 sm zucchini, thinly sliced
                     4    10-inch flour tortillas
                   2/3 c  low-fat sour cream
                     2 ts dijon mustard

                 In nonstick skillet, heat oil over medium-high heat;
                 cook onion, garlic, chili powder, salt and pepper,
                 stirring often, for 5 minutes or until onion is
                 softened.

                 Add beef and salsa; cook, breaking up beef with back
                 of spoon, for about 3 minutes or until beef is no
                 longer pink. Add peppers and zucchini; cook, stirring,
                 for 3 minutes or until tender-crisp and liquid has
                 evaporated.

                 Meanwhile, wrap tortillas in foil; heat in 350F 180C
                 oven for 5 minutes or until warmed through. Stir sour
                 cream with mustard. Divide beef mixture among tortillas
                 and roll up. Serve with sour cream mixture.

                 4 servings

                 Per Serving: about 545 calories, 31 g protein, 25 g fat,
               49g  carbohydrate, good source calcium, excellent source iron