1/2    Yellow bell pepper;
-julienned
1/2    Red bell pepper; julienned
1/2 c  Mushroom; sliced
1/2 c  Corn
1    Carrot; julienned
1 cn Black beans; drained
1 ts Chili powder
1 ts Cumin
2 tb Brown sugar
1 ds Salt
1/4 c  Balsamic vinegar
4    Flour tortillas

Saute peppers and carrot in a little olive oil until just barely tender.
Add the mushrooms and corn. Saute 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. e 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.

Notes: I hope you enjoy this dish I designed a few years ago. The play
between the brown sugar and balsamic vinegar is quite nice.