Recipe for Triple Mushroom Burrito 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl canola oil
4 oz fresh shiitake mushrooms
stemmed and sliced, (1 cup)
4 oz fresh oyster or cremini mushrooms, sliced (1 cup)
4 oz button mushrooms, sliced (1 cup)
1 med red bell pepper
seeded and chopped, (1 cup)
2 lrg garlic clove, minced
1 cup canned black beans or red kidney beans, drained
14 oz canned corn kernels, drained
4 whl green onions, chopped
(white and pale green parts)
1 tsp ground cumin
6 x flour tortillas, (10-inch)
3/4 cup shredded low-fat Monterey Jack cheese
Instructions:
Instructions: This "Gourmet wrap" is filled with a medley of mushrooms, beans and corn.

In large nonstick skillet, heat oil over medium heat. Add mushrooms, pepper and garlic, and cook, stirring often, until vegetables begin to soften, about 7 minutes. Add beans, Corn, green onions and cumin and cook, stirring frequently, until heated through.

To serve, heat large skillet over medium-low heat. Warm tortilla in skillet about 30 seconds each side. Transfer to serving plate. Spoon about )1 cup mushroom mixture down center of tortilla. Top with 2 tablespoons cheese and wrap tortilla around filling. Fill remaining tortillas as directed. Spoon your favorite salsa over top of each burrito and serve.

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