Vegetable Chili Wraps

Ingredients

• 19 ounces black beans drained and rinsed canned
• 14.5 ounces canned tomatoes canned
• 2 tablespoons chili powder 
• 1 cup corn kernels 
• 10  flour tortillas plain
• 1  bell pepper diced sweet green
• 0.5 teaspoon ground cumin 
• 1  jalapeno seeded chopped
• 2 tablespoons oil 
• 1 medium size onion chopped
• 0.3 teaspoon pepper 
• 1  bell pepper diced sweet red
• 0.5 teaspoon salt 
• 0.5 cup vegetable broth canned
• 2 cups zucchini diced

Equipment

• microwave
• dutch oven

Directions

1. Heat oil in large pot or Dutch oven over medium heat.
2. Add onion, red and green peppers, and jalapeno; saute for 5 minutes.
3. Add zucchini and cook until onions are translucent and softened, about 4 minutes.
4. 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.
5. Wrap tortillas in damp paper toweling. Microwave on 100 percent power 1 to 2 minutes or until steaming and very pliable.
6. Spread 1/2 cup filling over a tortilla a roll up. Repeat with remaining filling and tortillas.