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Mushroom Bean Burritos

Mushroom Bean Burritos
“The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads.” —Trisha Kruse, Eagle, Idaho
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 medium sweet red peppers, thinly sliced
  • 2 medium onions, sliced
  • 1 pound small fresh mushrooms, quartered
  • 1/4 cup water
  • 1/4 cup vegetable broth
  • 3 garlic cloves, minced
  • 1 can (16 ounces) vegetarian refried beans
  • 3/4 cup salsa
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle hot pepper sauce
  • 6 whole wheat tortilla (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese

Directions

  • In a large nonstick skillet coated with cooking spray, saute peppers
  • and onions until crisp-tender. Stir in the mushrooms, water, broth
  • and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for
  • 8-10 minutes or until vegetables are tender and liquid has
  • evaporated.
  • Stir in the beans, salsa, chili powder and pepper sauce; heat
  • through.
  • Spoon 1 cup filling off center on each tortilla. Sprinkle with
  • cheese. Fold sides and ends over filling and roll up. Yield: 6
  • servings.
© Taste of Home 2013

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Mushroom Bean Burritos (continued)

Nutrition Facts: 1 burrito equals 310 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 798 mg sodium, 47 g carbohydrate, 9 g fiber, 15 g protein.
© Taste of Home 2013