Southwestern Veggie Wraps |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. 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. Yield: 6 servings.
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