Title: Wild Mushroom Burritos
Categories: Low fat, Vegetarian
Yield: 6 servings

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

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.