Ingredients
2
tablespoons oil
1
green bell pepper, sliced
1
yellow bell pepper, sliced
1
medium onion, sliced
1
(11-oz.) can vacuum-packed whole kernel corn, drained
1
large tomato, chopped
1/4
teaspoon salt
1/8
teaspoon pepper
8
(8-inch) flour tortillas, warmed
Guacamole, sour cream and/or salsa, if desired
Preparation
Heat oil in large skillet or wok over medium-high heat until hot. Add bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Add corn, tomato, salt and pepper; cook until thoroughly heated.
To serve, place 1/2 cup vegetable mixture in center of each warmed tortilla. Top with desired toppings; fold or roll up.
