Categories: Main Dish, Tex-Mex, Vegetarian
Ingredients
- 2 red bell peppers , coarsely chopped
- 1 medium onion , chopped
- 1 cup sliced fresh mushrooms
- 1 -2 jalapeno pepper , seeded and chopped
- 2 garlic cloves , minced
- 2 teaspoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 cup sweet white wine
- 1 (15 ounce) can pinto beans , rinsed and drained
- 2 cups chopped fresh spinach
- 12 (8 inch) fat free tortillas , warmed
- 1/2 cup crumbled reduced-fat feta cheese (or cheese of your choice)
Directions
-
Heat the oil in a skillet over medium-high heat; add in the first 5 ingredients; stir/saute for 5 minutes or until veggies are tender.
-
Add in cumin and oregano; stir/saute for 2 minutes.
-
Stir in wine; lower heat; simmer for 10 minutes or until liquid is reduced by half. Add in beans; cook until thoroughly heated.
-
Add in spinach; cook to minutes or until spinach wilts.
-
Serve in warm tortillas with cheese.