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15 minutes
25 minutes
40 minutes
- 1.5 pounds cremini mushrooms, coarsely chopped
- 1 red bell pepper, diced
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (1 ounce) packet taco seasoning mix
- 2 green onions, sliced thinly
- 6 (8 inch) whole wheat tortillas
- In a skillet, heat olive oil over medium-high heat. Saute mushrooms and red bell peppers until mushrooms are tender, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir and cook until liquid evaporates, about 5 more minutes.
- Generously distribute the savory mushroom filling among the tortillas, then top with your preferred taco garnishes.
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