2 tbsp. oil
1 lg. onion, chopped
2 lg. carrots, thinly sliced
1 clove garlic, minced
2 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dry oregano
4 med. zucchini, diced
1 green bell pepper, chopped
1 c. fresh corn kernels
1 lg. can kidney beans, drained
12 corn tortillas

Heat oil over medium-high heat. Add onions, carrots, garlic, chili powder, cumin, oregano. Cook, stirring, until onion is soft. Stir in zucchini, bell pepper, corn, and kidney beans and cook until zucchini is tender-crisp.

Divide tortillas into 2 stacks, wrap in foil, and heat for 12 minutes at 350 degrees. Lap ends of tortilla over filling and fold sides to center.

GARNISHES:

Sour cream
Guacamole
Shredded Jack cheese
Shredded lettuce
Chopped tomatoes