Wild mushroom burritos

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Canola oil
4 ounces Fresh shiitake mushrooms; sliced
4 ounces Oyster mushrooms; sliced
4 ounces Button mushrooms; sliced
1 Red bell pepper; seeded & diced
2 larges Cloves garlic; minced
1 can (15 oz) black beans; drained
1 can (14 oz) corn kernels; drained
4 Whole scallions; trimmed & chopped
1 teaspoon Ground cumin
1 Hot pepper; chopped OR
½ teaspoon Calvins Powder*; or chili powder
1 teaspoon Mexican oregano
6 10-inch flour tortillas
¾ cup Monterey Jack cheese; shredded
1 cup Tomato salsa; or your favorite

Directions

In a medium saucepan or large nonstick skillet, heat the oil over medium heat. Add the mushrooms, peppers, and garlic and cook, stirring,until tender, about 7 minutes. Stir in the beans, corn, scallions, cumin, hot pepper or chili powder, and mexican oregano and cook, stirring, 4 to 6 minutes.

Meanwhile, warm the flour tortillas over a hot burner or skillet and place on large serving plates. Spoon the mushrooms mixture down the center of each tortilla. Top each filling with about 2 tbsp cheese; roll the tortillas around the fillings, creating burritos. Spoon your favorite salsa over the top of each burrito. Serve with rice on the side.

NOTES : If you wish (and I always do), you can put the burritos in the oven for a few moments and melt the cheese.

* Calvins Powder is a special chili powder that I got from someone on the Chile-Heads list that cannot be bought anywhere else. Use your favorite chili powder in place of it.

Serve also garnished with sour cream (low fat or fat-free) and some chopped cilantro.

Recipe by: Inspired by Low Fat & Fast Mexican by Vegetarian Times Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Apr 20, 1999, converted by MM_Buster v2.0l.

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