Joyce’s Southwest Veggie Wrap Filling

In a small pan bring a few inches of salted water to a boil. Add…

1 cup frozen or canned corn

2 carrots chopped small

Cook corn and carrots together until carrots are tender.

Meanwhile, in a 12” skillet, sauté, in a tsp. of olive oil, for 1 minute…

1 small onion chopped fine

2 cloves of garlic chopped

Add…

8 oz. pack of mushrooms sliced or chopped so pieces are about ½”

Add a little water and cook 5 min. or until mushrooms are done.

Drain corn and carrots and add to skillet. Add…

½ can Bush Chili beans in hot sauce

¼ cup salsa

2 tsp. chili powder (or to taste)

¼ to ½ tsp. crushed red pepper

salt to taste

Heat through. Remove from heat and stir in…

two fresh Roma tomatoes chopped (maybe a cup?)

Serve hot over rice with a T. of fat free sour cream. Or serve hot or cold in a wrap that has been spread with a T. of fat free sour cream.

Makes about 5 cups of filling, enough for 6 to 8 wraps.

1 point per cup of filling. (Cruz 9g. net carb. wraps have 12 g of fiber and less than 1 point each)