Warm Beans and Veggie Wraps

It's been awhile! Not that anyone would notice... We found this recipe on the internet several months ago, and it was an immediate favourite. My family loves beans, zucchini, garlic and onions. We eat them all of the time. This can be made vegan by eliminating the cheese (I don't know if vegan tortillas exist, though). My brother likes it without cheese and with a bit of taco sauce. We actually bought a bottle of Italian seasoning, but it smells as though it is mostly oregano and rosemary. You could probably just make it up. These are easy to reheat, and you have half of the vegetables left over to make more next week! Make only the amount of tortilla wraps you need, then stick the filling in the fridge. It keeps for awhile, and makes a ten-minute meal when you need it. Obviously.
Olive Oil (or non-stick cooking spray if you are really, really opposed to olive oil)
1/2 red pepper
1/2 onion
1/2 large zucchini
1-2 cloves garlic
1 tsp Italian seasoning mix
1/2 (15 oz) can black beans, rinsed and drained
1/2 (15 oz) can corn, drained
shredded mozzarella
tortillas
1. preheat oven to 375.
2. Heat oil in large sauce or frying pan on medium.
3.Add red pepper, onion, zucchini and garlic. Cook about 3 minutes.
4. Add Italian spice and mix. Cook while you...
5. mash black beans in a bowl with a potato masher or fork. (don't mash them overmuch. leave a good portion whole.)
6. add corn and cooked veggies to black beans.
7. spoon mixture into the tortillas, wrap up and bake on a cookie sheet for about 10-12 minutes. The tortillas will brown slightly.
8. serve with sour cream if desired (I don't).
9. LET THEM COOL DOWN FOR A FEW MINUTES.