INGREDIENTS
1
Bell pepper
1
Carrot
3/4 cup
Coriander
1 cup
Corn, frozen fresh kernels
1
Jalapeno pepper
1
Cilantro yogurt dip
1/2 tsp
Salt
12
Corn tortillas (6 inches), soft
1 1/2 cups
Cheddar cheese
2 cups
Yogurt, plain nonfat
1⁄2 cup beans, black or pinto (canned or cooked; drained)