Mushroom Bean Burritos

• 2 medium sweet red peppers, thinly sliced
• 2 medium onions, sliced
• 1 pound small fresh mushrooms, quartered
• 1/4 cup water
• 1/4 cup vegetable broth
• 3 garlic cloves, minced
• 1 can (16 ounces) vegetarian refried beans
• 3/4 cup salsa
• 1 tablespoon chili powder
• 1 teaspoon chipotle hot pepper sauce
• 6 whole wheat tortilla (8 inches), warmed
• 3/4 cup shredded reduced-fat cheddar cheese

1. In a
2. 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.
3. Stir in the beans, salsa, chili powder and pepper sauce; heat through.
4. Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

sweet red peppers, onions, mushrooms, water, vegetable broth, garlic, vegetarian refried beans, salsa, chili powder, pepper sauce, whole wheat tortilla, cheddar cheese

Taken from www.tasteofhome.com/recipes/mushroom-bean-burritos/ (may not work)