Skillet Veggie Tacos

• 2 red bell peppers, coarsely chopped
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 1 to 2 jalapeno peppers, seeded and chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3/4 cup sweet white wine
• 1 (15-ounce) can pinto beans, rinsed and drained
• 2 cups chopped fresh spinach
• 12 (8-inch) fat-free flour tortillas, warmed
• 1/2 cup crumbled reduced-fat feta cheese (optional)

1. Saute first 5 ingredients in hot oil in a skillet over medium-high heat 5 minutes or until vegetables are tender. Add cumin and oregano; saute 2 minutes.
2. Stir in wine; reduce heat, and simmer 10 minutes or until liquid is reduced by half. Add beans, and cook until thoroughly heated. Add spinach; cook 2 minutes or until spinach wilts. Serve in warm tortillas with cheese, if desired.

red bell peppers, onion, mushrooms, peppers, garlic, olive oil, ground cumin, oregano, sweet white wine, pinto beans, fresh spinach, flour tortillas, feta cheese

Taken from www.myrecipes.com/recipe/skillet-veggie-tacos (may not work)