SOUTHWESTERN VEGGIE WRAPS

Southwestern Veggie Wraps image

From Seaside, Oregon, Rebekah White shares, "I developed this recipe to use up an excess of garden-grown zucchini, peppers and corn. It is fast and easy to assemble, with loads of flavor and color."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 small onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups fresh or frozen corn, thawed
1 medium sweet red pepper, chopped
1 cup coarsely chopped zucchini
2/3 cup plus 2 tablespoons water, divided
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 teaspoon cornstarch
6 flour tortillas (8 inches), warmed
3/4 cup salsa
6 tablespoons reduced-fat sour cream

Steps:

In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until most of the liquid has evaporated. , Combine cornstarch and remaining water until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon about 2/3 cup down the center of each tortilla; top with salsa and sour cream. Roll up.

Nutrition Facts : Calories 303 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 742mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein.