Southwestern Veggie Wraps

• 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

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.

onion, garlic, olive oil, black beans, fresh corn, sweet red pepper, zucchini, water, water, chili powder, salt, oregano, ground cumin, pepper, cornstarch, whole wheat tortillas, salsa, lowfat sour cream

Taken from www.food.com/recipe/southwestern-veggie-wraps-125106 (may not work)