Southwestern Veggie Wraps

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READY IN: 40mins
YIELD: 6 wraps
UNITS: US

INGREDIENTS

Nutrition
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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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