Wild Mushroom Burritos

Wild Mushroom Burritos Ingredients

1 tb Canola oil	4 Whole scallions; trimmed &
4 oz Fresh shiitake mushrooms;	1 ts Ground cumin
4 oz Oyster mushrooms; sliced	1 Hot pepper; chopped OR
4 oz Button mushrooms; sliced	1/2 ts Calvins Powder*; or chili
1 Red bell pepper; seeded &	1 ts Mexican oregano
2 lg Cloves garlic; minced	6 10-inch flour tortillas
1 cn (15 oz) black beans; drained	3/4 c Monterey Jack cheese;
1 cn (14 oz) corn kernels;	1 c Tomato salsa; or your

Instructions for Wild Mushroom Burritos

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 on Apr 20, 1999, converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black Beans	Canola Oil	Corn	Cumin
Garlic	Mushroom	Oregano	Red Bell Pepper
Scallion	Tomato	Tortilla

Low fat Vegetarian Corn Cheese Bean Bell pepper Mushrooms Oregano Garlic Scallion Tomato Tortilla

for flavor and categorization

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