1 small onion, diced
1 clove garlic, minced (or you could substitute with garlic powder)
1 TB olive oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 c. fresh/frozen corn, thawed
1 medium red pepper, chopped
1 coarsely chopped zucchini
2/3 c. + 2 TB water, divided
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. pepper
1 tsp. cornstarch
In a large non-stick skillet, saute onion and garlic in oil until tender. (If using garlic powder wait to add with other spices).
Stir in beans, corn, red pepper, zucchini, 2/3 c. 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 is evaporated.
Combine cornstarch and 2 TB water until smooth, stir into skillet. Bring to a boil. Cook and stir for 1 minute or until thickened.
Spoon about 2/3 c. down the center of each tortilla. Top with salsa and sour cream. Roll up. 6 servings.