Total Time
40mins
Prep 15 mins
Cook 25 mins

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!

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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