4 fat-free flour tortillas (6 to 8 inch)
2 cups sliced fresh mushrooms (5 oz)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
1 15 ounce can Progresso® black beans, drained, rinsed
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Heat tortillas as directed on package.
Meanwhile, spray 10-inch skillet with cooking spray; heat over medium heat. Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in beans; heat through. Stir in spinach; remove from heat.
Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Per Serving: cal. (kcal) 280, Fat, total (g) 2, carb. (g) 57, fiber (g) 10, pro. (g) 18, vit. A (IU) 2430, vit. C (mg) 6, sodium (mg) 730, calcium (mg) 222, iron (mg) 5, Vegetables () 2, Starch () 3, Percent Daily Values are based on a 2,000 calorie diet