4 fat-free flour tortillas, (6 to 8 inches in diameter)
2 cups sliced fresh mushrooms (5 ounces)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
1 can (15 ounces) black beans, rinsed and drained
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
Total time: 16 min
1. Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick 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.
2. 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.