1 T. olive oil
2 C. broccoli, coarsely chopped
1 C. red onion, sliced
1 1/2 C. bell pepper, julienne
1 C. mushroom, sliced
1 C. shiitake mushrooms, sliced
1/3 C. anaheim chilies, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 C. tomato juice
1 T. cilantro, minced
2 T. lime juice
15 oz. canned black beans
6 flour tortillas
1 1/2 C. monterey jack cheese, shredded
3 C. iceberg lettuce, shredded
3/4 C. salsa
6 T. nonfat sour cream

Heat oil in a large nonstick skillet over medium high heat. Add broccoli, onion, and bell peppers; sauté 4 minutes. Add mushrooms, chile, cumin, and chili powder; sauté 2 minutes. Add tomato juice; cook 2 minutes or until slightly thickened. Remove from heat; stir in lime juice and cilantro; set aside. Divide black beans evenly among tortillas; top each with a 1/2 C. broccoli mixture and 1/4 C. cheese. Fold tortillas in half, and place on a baking sheet. Bake at 375 degrees F for 5 minutes or until cheese melts. Serve with lettuce, salsa, and sour cream.