Mushroom and Black Bean Burritos |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons olive oil |
2 medium onions, sliced |
2 red bell peppers, cut into strips |
3 garlic cloves, minced |
10 ounces crimini mushrooms, sliced |
10 ounces button mushrooms, sliced |
1 tablespoon chili powder |
1 15-ounce can black beans, drained |
3/4 cup purchased tomatillo salsa |
1/2 cup chopped fresh cilantro |
6 9- to 10-inch-diameter 98%fat-free flour tortillas |
6 tablespoons crumbled goat cheese |
Directions:
1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
2. Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.
3. Per serving: calories, 286; total fat, 9 g; saturated fat, 3 g; cholesterol, 7 mg Nutritional analysis provided by Bon Appétit
|
|