Sauté peppers and carrot in a little olive oil until just barely tender. Add the mushrooms and corn. Sauté until nice color. Add the brown sugar, chili powder, cumin, salt and stir around. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften. And fill with the cooked mixture and serve with salsa and sour cream if desired.

Per serving: 336 Calories; 4g Fat (10% calories from fat); 15g Protein; 63g Carbohydrate; 0mg Cholesterol; 189mg Sodium . MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #81 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.