Instructions: Preheat oven to 450 degrees. Lightly coat a 9- by 13-inch baking dish with vegetable oil cooking spray.

In medium saucepan over medium-high heat, combine onion, bell pepper, garlic, chili powder, cumin and vegetable broth. Bring to a simmer and cook, stirring occasionally, until onion and pepper have softened, 5 minutes. Add beans with their liquid and tomato sauce. Bring to a boil, cover, reduce heat to medium-low and simmer 10 minutes. Stir in corn and simmer 2 minutes. Set strainer over a bowl; strain mixture, reserving liquid.

Steam tortillas: Put a stack between damp paper towels and microwave on high until they are soft and pliable, about 1 minute.

Put 1/2 cup drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle filled tortillas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve hot.

This recipe yields 4 servings.

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