Skillet Veggie Tacos
Makes 12 servings

Prep Time: 15 min.
Cooking Time: 20 min.

Ingredients:

• 2 - teaspoon olive oil
• 2 - red bell peppers (coarsely chopped)
• 1 - medium onion (chopped)
• 1 - cup sliced fresh mushrooms
• 1 to 2 - jalapeno peppers (seeded and chopped)
• 2 - garlic cloves (minced)
• 1-/12 - teaspoon ground cumin
• 1 - teaspoon dried oregano
• 3/4 - cup sweet white wine
• 1 - can (15-ounce) pinto beans (rinsed and drained)
• 2 - cups fresh spinach (chopped)
• 12 - fat-free flour (8-inch) tortillas (warmed)
• 1/2 - cup crumbled reduced-fat Feta cheese

Directions:

1. In a skillet over medium-high heat, heat oil. Sauté bell peppers, onion, mushrooms, jalapeno peppers, and garlic.
2. Add in cumin and oregano and continue to sauté for an additional 2 minutes.
3. Stir in wine and reduce heat. Simmer for 10 minutes or until liquid is reduced by half.
4. Add beans and cook until heated.
5. Add spinach and cook 2 minutes or until spinach wilds.
6. Serve in warm tortillas with cheese (if desired)

Per serving: Calories 200 (10% from fat)
Fat 2.3g (sat 1g, mono 0.6g, poly 0.1g)
Protein 8g, Carb 34g, Fiber 5g
Chol 3mg, Iron 1.2mg
Sodium 419mg, Calc 59mg