“This colorful, flavorful vegetarian main dish is from Light and Tasty’s April/May 2005 issue. Perfect for summer when the garden bounty is pouring in!”
READY IN:
40mins
YIELD:
6 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in oil until tender.
  2. Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
  3. Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
  4. Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
  5. Spoon about 2/3 cup bean mixture down the center of each tortilla, top with salsa and sour cream, and roll up.

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