Mushroom Bean Burritos

Name: Mushroom Bean Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

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

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

1. In a large 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.
2. Stir in the beans, salsa, chili powder and pepper sauce; heat through.
3. Spoon 1 cup filling off-center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

Nutrition Facts

1 each: 310 calories, 7g fat (2g saturated fat), 10mg cholesterol, 798mg sodium, 47g carbohydrate (10g sugars, 9g fiber), 15g protein.

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