Ingredients
4
fat-free flour tortillas (6 to 8 inch)
2
cups sliced fresh mushrooms (5 oz)
1
medium onion, cut lengthwise in half, then cut crosswise into thin slices
1
can (15 oz) Progresso™ black beans, drained, rinsed
4
cups fresh spinach leaves
1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
Preparation
Heat tortillas as directed on package.
Meanwhile, spray 10-inch skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.
Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
