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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 red bell peppers, coarsely chopped |
1 medium onion, chopped |
1 cup sliced fresh mushrooms |
1 to 2 jalapeño peppers, seeded and chopped |
2 garlic cloves, minced |
2 teaspoons olive oil |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
3/4 cup sweet white wine |
1 (15-ounce) can pinto beans, rinsed and drained |
2 cups chopped fresh spinach |
12 (8-inch) fat-free flour tortillas, warmed |
1/2 cup crumbled reduced-fat feta cheese (optional) |
Directions:
1. Sauté first 5 ingredients in hot oil in a skillet over medium-high heat 5 minutes or until vegetables are tender. Add cumin and oregano; sauté 2 minutes.
2. Stir in wine; reduce heat, and simmer 10 minutes or until liquid is reduced by half. Add beans, and cook until thoroughly heated. Add spinach; cook 2 minutes or until spinach wilts. Serve in warm tortillas with cheese, if desired.
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