Black bean and veggie burritos

4 9- to 10-inch-diameter flour tortillas

3/4 cup chopped onion
2 cloves garlic, chopped
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red or green bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalepeño chile

8 tablespoons grated Monterey Jack or cheddar cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro
pickled jalepenos

preparation


Combine onion, garlic and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.

Fill tortillas with mixture and garnish, wrap and eat!