Tonights Dinner

[Guest guest]

This was really good. The original recipe was from Vegetarian Times Low

Fat & Fast Mexican Book. I added a few ingredients to make it more

spicy. You can omit the chiles if you wish to make it mellower.

 

* Exported from MasterCook *

 

Wild Mushroom Burritos

 

Recipe By : Inspired by Low Fat & Fast Mexican by Vegetarian Times

Serving Size : 6 Preparation Time :0:00

Categories : Low Fat Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp 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 15 oz can black beans -- drained

1 14 oz can corn kernels -- drained

4 whole scallions -- trimmed & chopped

1 tsp ground cumin

1 hot pepper -- chopped OR

1/2 tsp Calvins Powder* -- or chili powder

1 tsp Mexican oregano

6 10 in flour tortillas

3/4 cup Monterey Jack cheese -- shredded

1 cup tomato salsa -- or your favorite

 

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.

 

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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.

 

RisaG