|Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Carrots||2 Large, thinly sliced|
|Garlic||1 Clove (5 gm), minced / pressed|
|Chili powder||2 1⁄2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Dried oregano leaves||3⁄4 Teaspoon|
|Zucchini||4 Medium, diced|
|Bell pepper||1 , chopped (Green / Red Colored)|
|Corn kernels||1 Cup (16 tbs) (Fresh / Frozen Thawed)|
|Canned kidney beans||1 Pound, drained (1 Large Can)|
Heat oil in a wide frying pan over medium-high heat.
When oil is hot, add onion, carrots, garlic, chili powder, cumin, and oregano.
Cook, stirring, until onion is soft (about 10 minutes).
Stir in zucchini, bell pepper, corn, and kidney beans and cook until zucchini is tender-crisp (7 to 8 more minutes).
Divide tortillas into 2 stacks, wrap in foil, and heat for 15 minutes in a 350° oven; or wrap in plastic and microwave on HIGH (100%) for 30 to 45 seconds per stack.
Spoon filling into tortillas; add garnishes, if desired.
Lap ends of tortilla over filling and fold sides to center, or simply roll up.