Equipment
- Skillet
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 tsp. olive oil
- 1 1/2 tsp. ground cumin
- 1 tsp. 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.
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