Mushroom and Black Bean Burritos

• 2 tablespoons olive oil
• 2 medium onions, sliced
• 2 red bell peppers, cut into strips
• 3 garlic cloves, minced
• 10 ounces crimini mushrooms, sliced
• 10 ounces button mushrooms, sliced
• 1 tablespoon chili powder
• 1 15-ounce can black beans, drained
• 3/4 cup purchased tomatillo salsa
• 1/2 cup chopped fresh cilantro
• 6 9- to 10-inch-diameter 98u0fat-free flour tortillas
• 6 tablespoons crumbled goat cheese

1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
2. Add next 3 ingredients; saute until onions are brown, about 20 minutes.
3. Add remaining oil and all mushrooms; saute 5 minutes.
4. Stir in chili powder.
5. Saute until juices evaporate, about 5 minutes.
6. Add beans and salsa; saute 3 minutes.
7. Stir in cilantro.
8. Season with salt and pepper.
9. Meanwhile, preheat oven to 350F.
10. Wrap tortillas in foil; heat in oven 15 minutes.
11. Place 1 tortilla on each of 6 plates.
12. Spoon mushroom mixture down center of each tortilla, dividing equally.
13. Sprinkle each with 1 tablespoon goat cheese.
14. Fold short ends of tortilla over filling.
15. Roll up, enclosing filling.

olive oil, onions, red bell peppers, garlic, crimini mushrooms, button mushrooms, chili powder, black beans, salsa, fresh cilantro, flour tortillas, goat cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-and-black-bean-burritos-107641 (may not work)