Ingredients
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4 1/2 cups sliced fresh mushrooms (1 pound)
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1 cup chopped onion
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1 cup chopped green pepper
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2 cloves garlic, crushed
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2 teaspoons olive oil
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1 (15 ounce) can kidney beans
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2 tablespoons finely chopped ripe olives
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1/4 teaspoon pepper
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8 8-inch flour tortillas
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1/2 cup sour cream
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1 cup chunky salsa, divided
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1/2 cup shredded cheddar cheese (2 ounces)
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vegetable oil cooking spray
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parsley or cilantro, for garnish
Instructions
- Cook first 4 ingredients in oil in a large skillet over medium-high heat, stirring constantly, until tender.
- Remove from heat; drain.
- Combine cooked vegetables, drained kidney beans, olives, and pepper.
- Spoon about 1/2 cup bean mixture evenly down center of each tortilla.
- Top with 1 tbls.
- sour cream, 1 tbls salsa, and 1 tbls cheese; fold opposite sides over filling.
- Coat a large nonstick skillet or griddle with cooking spray.
- Heat over medium-high heat until hot.
- Cook tortillas, seam-side down, 1 minute on each side or until thoroughly heated.
- Top with 1 tbls salsa.
- Garnish with parsley or cilantro if desired.
- Yield: 8 servings.