1 T. olive oil
\n2 C. broccoli, coarsely chopped
\n1 C. red onion, sliced
\n1 1\/2 C. bell pepper, julienne
\n1 C. mushroom, sliced
\n1 C. shiitake mushrooms, sliced
\n1\/3 C. anaheim chilies, minced
\n1\/2 tsp. cumin
\n1\/2 tsp. chili powder
\n1\/2 C. tomato juice
\n1 T. cilantro, minced
\n2 T. lime juice
\n15 oz. canned black beans
\n6 flour tortillas
\n1 1\/2 C. monterey jack cheese, shredded
\n3 C. iceberg lettuce, shredded
\n3\/4 C. salsa
\n6 T. nonfat sour cream<\/p>\n
Heat oil in a large nonstick skillet over medium high heat. Add broccoli, onion, and bell peppers; saut\u00e9 4 minutes. Add mushrooms, chile, cumin, and chili powder; saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n