Mushroom Bean Burritos Recipe

Mushroom Bean Burritos Recipe photo by Taste of Home

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“The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads.” —Trisha Kruse, Eagle, Idaho

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Mushroom Bean Burritos Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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.

Nutritional 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.

Originally published as Mushroom Bean Burritos in Healthy Cooking October/November 2010, p61