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Mushroom Bean Burritos

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

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.
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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