Southwestern Veggie Wraps - cooking recipe

Ingredients

1 small onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
1 medium sweet red pepper, chopped
1 cup coarsely chopped zucchini
2/3 cup water, plus
2 teaspoons water, divided
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 teaspoon cornstarch
6 whole wheat tortillas, warmed (10 inches)
3/4 cup salsa
1/2 cup low-fat sour cream

Preparation

Saute onion and garlic in oil until tender.
Stir in beans, corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and pepper.
Bring to boil, reduce heat, and simmer uncovered for 10-15 minutes or until liquid is mostly evaporated.
Combine cornstarch and 2 tablespoons water until smooth; stir into skillet, bring to boil, and cook and stir for 1 minute or until thickened.
Spoon about 2/3 cup bean mixture down the center of each tortilla, top with salsa and sour cream, and roll up.