Recipe information
Yield
6 Servings
Ingredients
2
tablespoons olive oil
2
medium onions, sliced
2
red bell peppers, cut into strips
3
garlic cloves, minced
10
ounces crimini mushrooms, sliced
10
ounces button mushrooms, sliced
1
tablespoon chili powder
1
15-ounce can black beans, drained
3
/4 cup purchased tomatillo salsa
1
/2 cup chopped fresh cilantro
6
9- to 10-inch-diameter 98% fat-free flour tortillas
6
tablespoons crumbled goat cheese
Need to make a substitution?
Preparation
Step 1
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
Step 2
Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.