Recipe - Wild Mushroom Burritos

1 tablespoon Canola oil
4 ounce Fresh shiitake mushrooms;
cut or sliced up
4 ounce Oyster mushrooms; cut or sliced up
4 ounce Button mushrooms; cut or sliced up
1 Red bell pepper; seeded &
minced
2 lg Cloves garlic; minced
1 cn (15 oz) black beans; drained
1 cn (14 oz) corn kernels;
drained
4 Whole scallions; trimmed &
chopped
1 teaspoon Ground cumin
1 Hot pepper; chopped OR
One half teaspoon Calvins Powder*; or chili
powder
1 teaspoon Mexican oregano
6 10inch flour tortillas
Three fourths cup Monterey Jack cheese;
shredded
1 cup Tomato salsa; or your
favorite

In a medium saucepan or large nonstick skillet, heat the oil over medium
heat. Add the mushrooms, peppers, and garlic and cook, stirring,until
tender, about 7 minutes. Stir in the beans, corn, scallions, cumin, hot
pepper or chili powder, and mexican oregano and cook, stirring, 4 to 6
minutes.

Meanwhile, warm the flour tortillas over a hot burner or skillet and place
on large serving plates. Spoon the mushrooms mixture down the center of
each tortilla. Top each filling with about 2 tbsp cheese; roll the
tortillas around the fillings, creating burritos. Spoon your favorite salsa
over the top of each burrito. Serve with rice on the side.

NOTES : If you wish (and I always do), you can put the burritos in the oven
for a few moments and melt the cheese.

* Calvins Powder is a special chili powder that I got from someone on the
ChileHeads list that cannot be bought anywhere else. Use your favorite
chili powder in place of it.

Serve also garnished with sour cream (low fat or fatfree) and some chopped
cilantro.

Recipe by: Inspired by Low Fat & Fast Mexican by Vegetarian Times

Posted to CHILEHEADS DIGEST by RST G synapse7@home.com on Apr 20, 1999,
converted by MM_Buster v2.0l.