In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened.

Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated.

Meanwhile, wrap tortillas in foil; heat in 350F 180 °C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture.

4 servings for $9.56CDN [Aug 95]

Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate, good source calcium, excellent source iron

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