Ingredients
4 portobello mushroom caps, cut into strips
2 green bell peppers, cut into strips
2 small yellow squash, cut into strips
1 medium white onion, chopped
1 garlic clove, chopped
1 tablespoon chili powder, or to taste
1 cup cooked beans, any type or canned low sodium or no salt added
2 tablespoons pine nuts, lightly toasted
2 large whole grain tortillas
low sodium salsa
Preparation
Combine mushrooms, green peppers, squash, onion, garlic and chili powder. Heat 2 tablespoons water in a skillet and water saute veggies until tender, about 5 minutes, adding extra water if needed to prevent sticking. Add beans and cook until heated through. Stir in toasted pine nuts. Serve on warmed tortillas topped with salsa.
