Vegetarian Black Bean Soft Taco

• 1 tablespoon olive oil
• 2 cups broccoli, coarsely chopped
• 1 cup red onion, sliced
• 1 12 cups bell peppers, julienne
• 1 cup mushroom, sliced
• 1 cup shiitake mushroom, sliced
• 13 cup anaheim chili, minced
• 12 teaspoon cumin
• 12 teaspoon chili powder
• 12 cup tomato juice
• 1 tablespoon cilantro, minced
• 2 tablespoons lime juice
• 15 ounces canned black beans
• 6 flour tortillas
• 1 12 cups monterey jack cheese, shredded
• 3 cups iceberg lettuce, shredded
• 34 cup salsa
• 6 tablespoons nonfat sour cream

1. Heat oil in a large nonstick skillet over medium high heat.
2. Add broccoli, onion, and bell peppers; saute 4 minutes.
3. Add mushrooms, chile, cumin, and chili powder; saute 2 minutes.
4. Add tomato juice; cook 2 minutes or until slightly thickened.
5. remove from heat; stir in lime juice and cilantro; set aside.
6. Divide black beans evenly among tortillas; top each with a 1/2 cup broccoli mixture and 1/4 cup cheese.
7. Fold tortillas in half, and place on a baking sheet.
8. Bake at 375 degrees F for 5 minutes or until cheese melts.
9. Serve with lettuce, salsa, and sour cream.

olive oil, broccoli, red onion, bell peppers, mushroom, shiitake mushroom, anaheim chili, cumin, chili powder, tomato juice, cilantro, lime juice, black beans, flour tortillas, cheese, iceberg lettuce, salsa, nonfat sour cream

Taken from www.food.com/recipe/vegetarian-black-bean-soft-taco-65984 (may not work)