Southwestern Veggie Wraps

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: 40 mins
• 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

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.