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In a 3-1/2- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa (or picante sauce), corn, jalapeño (if desired), chili powder and garlic.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
To serve, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.