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Ingredients
- 2 red bell peppers, coarsely chopped
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 1 to 2 jalapeño peppers, seeded and chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 cups chopped fresh spinach
- 12 (8-inch) whole grain tortillas, warmed
- 1/2 cup crumbled reduced fat feta cheese (optional)
Instructions
- Heat oil in skillet over medium-high heat. Add first 5 ingredients, cook for 5 minutes or until vegetables are tender. Add cumin and oregano; sauté 2 minutes.
- Reduce heat and simmer 10 minutes. Add beans and cook until thoroughly heated. Add spinach; cook 2 minutes.
- Serve in warm tortillas with cheese, if desired.
Nutritional Information
Serving Size: 12
Calories: 204
Total Fat: 6 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 311 mg
Carbs: 6 g
Protein: 7 g