Name: Wild Mushroom Burritos
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

The fact is, there is a “course” that addresses every issue we will ever face. The Teacher loves to meet one-on-one with His students, so that He can tailor the course to our needs. He is willing to hold class every day that we are willing to meet. We already have the Textbook, which was written by the Teacher Himself. Parts of it can be difficult to grasp. But the Teacher is always available – twenty-four hours a day – to help us understand.

Nancy Leigh DeMoss

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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