25m$17.27Portobello Pinto Wraps
Plant-based fajita-style wraps with tender portobello mushrooms, pinto beans, peppers, onions, and crisp romaine. A quick stovetop weeknight dinner wrapped in warm flour tortillas.
- Energy
- 430 calories per serving
- Protein
- 14.6 g per serving
- Carbs
- 65.4 g per serving
- Fat
- 14.4 g per serving
- Sodium
- 1202 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
portobello mushroom caps
4 Each
Simple Truth Organic® Portabella Mushroom Caps
67%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
yellow onion, thinly sliced
1 Each
Kroger® Yellow Onion 3 lb Bag
17%
chili powder
2 Teaspoon
Kroger® Chili Powder Shaker
5%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
romaine lettuce, chopped
3 Cup
Romaine Lettuce
50%
flour tortillas
4 Each
Kroger® Burrito Size Flour Tortillas
50%
lime juice
2 Tablespoon
Kroger® 100% Lime Juice
7%
red bell pepper, thinly sliced
1 Each
Fresh Red Hothouse Bell Pepper
100%
canned pinto beans, rinsed and drained
1 Can
La Preferida® Pinto Beans
94%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- portobello mushroom caps-4 each
- canned pinto beans-1 can
- flour tortillas-4 each
- red bell pepper-1 each
- yellow onion-1 each
- romaine lettuce-3 cups
- olive oil-2 tbsp
- lime juice-2 tbsp
- chili powder-2 tsp
- ground cumin-1 tsp
- kosher salt-0.75 tsp
- garlic powder-0.5 tsp
Wipe the portobello caps clean, remove the stems, and slice the caps into 1/2-inch strips; slice the pepper and onion, chop the romaine, and rinse and drain the beans.
Keep fingers clear of the knife blade while slicing vegetables.
Use caution when opening the bean can; the lid edges can be sharp.
Heat the olive oil in a large skillet over medium-high heat. Add the portobellos, bell pepper, onion, and salt and cook, stirring often, for 5 to 6 minutes until the vegetables are browned in spots and tender.
Keep the skillet handle turned inward and use care around hot oil to avoid splatter burns.
Sprinkle in the chili powder, cumin, and garlic powder and stir for 30 seconds until fragrant. Add the pinto beans and lime juice and cook for 2 to 3 minutes until the beans are hot.
Transfer the filling to one side of the skillet, then warm the tortillas one at a time in the cleared space for 20 to 30 seconds per side until soft and pliable. Keep warmed tortillas covered in a clean kitchen towel.
Use the spatula carefully around the hot skillet when warming and turning tortillas.
Divide the romaine lettuce among the tortillas, spoon the hot portobello-pinto filling over the top, then fold in the sides and roll into wraps. Serve immediately.
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