Great wrap, soup, or frittata recipe

I used this recipe as black bean soup the first day. You can serve it with lite sour cream, shredded cheese and tortilla crisps if you can afford the calories, but it is great just plain. The second day I served it drained in a wrap with melted cheese and topped with lite sour cream, and this morning I threw some in with some scrambled eggs and a little pepperjack cheese and it made a wonderful frittata. The flavor gets better with each day in the fridge. It makes a good salsa to top potatoes, chicken, chips, or whatever. I also eat it cold as a salad by itself, or tossed with fresh greens.

Olive oil, about a tablespoon
1 medium onion, diced
2 stalks celery, sliced
1 red or orange pepper, diced (poblano is good too)
3-4 cloves garlic, minced
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 sm can green chiles
1 can corn drained, or small bag frozen corn, or fresh corn
fresh chopped cilantro (from a small handful before chopped)
water or broth, I use veggie broth
cumin, at least a tablespoon ( I use a couple)
chili powder, to taste, at least a couple of teaspoons
salt and pepper, to taste
cayenne pepper. hot pepper sauce, or red pepper flakes, to taste
fresh lime

Saute the raw veggies in a the olive oil until celery is tender. Add remaining ingredients (except lime) and just enough broth or water to cover the veggies. If you like your soup with a lot of broth, add more. Cook on medium heat until corn is tender, make sure the spices are to your liking, then remove from heat and add the juice of one lime.