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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThe whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads.â âTrisha 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 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.
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. Yield: 6 servings.
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