Southwestern Veggie Wraps
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
6 wraps
ingredients
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1⁄2 cups fresh corn or 1 1/2 cups frozen corn, thawed
- 1 medium sweet red pepper, chopped
- 1 cup coarsely chopped zucchini
- 2⁄3 cup water, plus
- 2 teaspoons water, divided
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon pepper
- 1 teaspoon cornstarch
- 6 whole wheat tortillas, warmed (10 inches)
- 3⁄4 cup salsa
- 1⁄2 cup low-fat sour cream
directions
- Saute onion and garlic in oil until tender.
- Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
- Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
- Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
- 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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RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.