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2 tablespoons oils
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 large tomato, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
8 (8-inch) flour tortillas, heated
Guacamole, sour cream and/or salsa, if desired


1. 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.

2. To serve, place 1/2 cup vegetable mixture in center of each warm tortilla. Top with desired toppings; roll up.