| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Low fat, Vegetarian | 6 | servings |
INGREDIENTS
| 1 | tb | Canola oil |
| 4 | oz | Fresh shiitake mushrooms; sliced |
| 4 | oz | Oyster mushrooms; sliced |
| 4 | oz | Button mushrooms; sliced |
| 1 | Red bell pepper; seeded & diced | |
| 2 | lg | Cloves garlic; minced |
| 1 | cn | (15 oz) black beans; drained |
| 1 | cn | (14 oz) corn kernels; drained |
| 4 | Whole scallions; trimmed & chopped | |
| 1 | ts | Ground cumin |
| 1 | Hot pepper; chopped OR | |
| 1/2 | ts | Calvins Powder*; or chili powder |
| 1 | ts | Mexican oregano |
| 6 | 10-inch flour tortillas | |
| 3/4 | c | Monterey Jack cheese; shredded |
| 1 | c | Tomato salsa; or your favorite |
INSTRUCTIONS
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@home.com> on Apr 20, 1999, converted by MM_Buster v2.0l.
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