Southwestern Veggie Wraps

1 small onion
1 garlic, minced
1 T oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 cup frozen corn
1 red bell pepper, chopped
1 coarsely chopped zucchini
2/3 cup plus 2 T water, divided
1 t. chili powder
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/8 t. pepper
1 t. cornstarch
flour tortillas
salsa
sour cream

Saute onion and garlic in oil until tender.  Stir in beans, corn, red pepper, zucchini, 2/3 cup water, and spices.  Bring to a boil.  Reduce heat and simmer uncovered 10-15 minutes or until most of the liquid has evaporated.  Combine cornstarch and remaining water until smooth.  Stir into skillet.  Bring to a boil and cook for one minute until thickened.  Serve on tortilla with salsa and sour cream.