Veggie Tacos

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Veggie Tacos

 

2 red bell peppers, coarsely chopped

1 medium onion, chopped

1 cup sliced fresh mushrooms

1/2 jalapeño pepper, seeded and finely chopped

2 garlic cloves, minced

2 tsp. extra virgin olive oil

1-1/2 tsp. ground cumin

1 tsp. dried oregano

3/4 cup sweet white wine

1 can (15 oz.) pinto beans, rinsed and drained

2 cups chopped fresh baby spinach leaves

12 (8 inch) fat free flour tortillas, warmed

1/2 cup crumbled reduced fat feta cheese, optional

 

Sauté first 5 ingredients in hot oil in a skillet over medium high heat 5

minutes or until

vegetables are tender. Add cumin and oregano; sauté 2 minutes.

 

Stir in wine; reduce heat, and simmer 10 minutes or until liquid is reduced

by half.

 

Add beans, and cook until thoroughly heated. Add spinach; cook 2 minutes or

until spinach

wilts. Serve in warm tortillas with cheese, if desired.

 

Makes: 12 servings.

 

Nutrition Information:

Per serving = calories 200 (10% from fat), fat 2.3 g (sat 1 g, mono 0.6 g,

poly 0.1 g),

protein 8 g, cholesterol 3 mg, calcium 59 mg, sodium 419 mg, fiber 5 g, iron

1.2 mg,

carbs 34 g.