Ingredients

• 2 tablespoons olive oil
• 2 medium onions, sliced
• 2 red bell peppers, cut into strips
• 3 garlic cloves, minced
• 10 ounces crimini mushrooms, sliced
• 10 ounces button mushrooms, sliced
• 1 tablespoon chili powder
• 1 15-ounce can black beans, drained
• 3/4 cup purchased tomatillo salsa
• 1/2 cup chopped fresh cilantro
• 6 9- to 10-inch-diameter 98%fat-free flour tortillas
• 6 tablespoons crumbled goat cheese

Instructions

1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
2. Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.