Free Recipe Wild Mushroom Burritos
Recipe Type: L Recipes
Recipe Preparation: cook
Cooking Ingredients for Wild Mushroom Burritos Recipe
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
Wild Mushroom Burritos Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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