Bean and Veggie Wraps

 

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

can (15 oz) Progresso® black beans, drained, rinsed

4

cups fresh spinach leaves

1/2

cup shredded reduced-fat Cheddar cheese (2 oz)

• 1 Heat tortillas as directed on package.
• 2 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.
• 3 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.