Vegetable Chili Wraps

• 2 tablespoons oil
• 1 medium-size onion, chopped
• 1 sweet red pepper, diced
• 1 sweet green pepper, diced
• 1 jalapeno pepper, seeded and chopped
• 2 medium-size zucchini, diced (about 2 cups)
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 can (19 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup canned vegetable broth
• 10 chile-flavored or plain flour tortillas

1. Heat oil in large pot or Dutch oven over medium heat.
2. Add onion, red and green peppers, and jalapeno; saute for 5 minutes.
3. Add zucchini and cook until onions are translucent and softened, about 4 minutes.
4. Add chili powder, cumin, salt and pepper.
5. Stir in tomatoes, black beans, corn and vegetable broth; simmer for 20 to 25 minutes or until reduced and thickened.
6. Wrap tortillas in damp paper toweling.
7. Microwave on 100 percent power 1 to 2 minutes or until steaming and very pliable.
8. Spread 1/2 cup filling over a tortilla a roll up.
9. Repeat with remaining filling and tortillas.

oil, onion, sweet red pepper, sweet green pepper, pepper, zucchini, chili powder, ground cumin, salt, pepper, tomatoes, black beans, corn kernels, vegetable broth, flour tortillas

Taken from www.foodnetwork.com/recipes/vegetable-chili-wraps-recipe.html (may not work)