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

1. 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.

2. Add in cumin and oregano; stir/saute for 2 minutes.

3. Stir in wine; lower heat; simmer for 10 minutes or until liquid is reduced by half. Add in beans; cook until thoroughly heated.

4. Add in spinach; cook to minutes or until spinach wilts.

5. Serve in warm tortillas with cheese.

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