1 small red, green or yellow pepper, cut into strips
1 (15 oz) can black, pinto or kidney beans, rinsed and drained
3/4 cup whole kernel corn
1/2 cup bottled salsa
1/3 cup water
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground oregano
1/4 cup fresh chopped cilantro
4 (6 inch) fajita size flour tortillas warmed
Heat oil in skillet over medium high heat. Add onion, bell peppers and garlic; cook stir occasionally, 3 to 4 minutes til vegetables are tender.
Stir in beans, corn, salsa, water, cumin, salt and oregano; bring to boil. Reduce heat to low; cook stirring occasionally 3 to 4 minutes. Remove from heat; stir in cilantro.
Serve in tortillas with a squeeze of lime, if desired.
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