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2 tablespoons oil
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
Heat oil in large pot or Dutch oven over medium heat. Add onion, red and green peppers, and jalapeno; 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.
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