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Southwestern Veggie Wraps

Total Time

Prep: 15 min. Cook: 25 min.


6 servings

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."
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  • 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


  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.

Nutrition Facts

1 each: 303 calories, 7g fat (2g saturated fat), 5mg cholesterol, 742mg sodium, 49g carbohydrate (6g sugars, 6g fiber), 11g protein.

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