Vegetable Chili Wraps

Ingredients

    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

    2 tablespoons oil

Method

Heat oil in large pot or Dutch oven over medium heat. Add onion, red and green peppers, and jalapeño; saute for 5 minutes. Add zucchini and cook until onions are translucent and softened, about 4 minutes. Add chili powder, cumin, salt and pepper. Stir in tomatoes, black beans, corn and vegetable broth; simmer for 20 to 25 minutes or until reduced and thickened.

Wrap tortillas in damp paper toweling. Microwave on 100 percent power 1 to 2 minutes or until steaming and very pliable. Spread 1/2 cup filling over a tortilla a roll up. Repeat with remaining filling and tortillas.