Ingredients
2 medium sweet red peppers, thinly sliced2 medium onions, sliced1 pound small fresh mushrooms, quartered1/4 cup water1/4 cup vegetable broth3 garlic cloves, minced1 can (16 ounces) vegetarian refried beans3/4 cup salsa1 tablespoon chili powder1 teaspoon chipotle hot pepper sauce6 whole wheat tortilla (8 inches), warmed3/4 cup shredded reduced-fat cheddar cheese
Preparation
In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated.
Stir in the beans, salsa, chili powder and pepper sauce; heat through.
Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.
