Portobello Pinto Wraps

Ingredients

• 4 Each portobello mushroom caps - 4 large (about 12 oz), Caps wiped clean, stems removed, and sliced into 1/2-inch strips; about 12 oz total.
• 1 Can canned pinto beans, rinsed and drained - 1 can (15 oz), rinsed and drained
• 4 Each flour tortillas - 4 large (10-inch), Large 10-inch tortillas.
• 1 Each red bell pepper, thinly sliced - 1 large (about 6 oz), thinly sliced
• 1 Each yellow onion, thinly sliced - 1 medium (about 8 oz), thinly sliced
• 3 Cup romaine lettuce, chopped - 3 cups, chopped
• 2 Tablespoon olive oil - 2 tablespoons
• 2 Teaspoon chili powder - 2 teaspoons
• 1 Teaspoon ground cumin - 1 teaspoon
• 0.5 Teaspoon garlic powder - 1/2 teaspoon
• 2 Tablespoon lime juice - 2 tablespoons
• 0.75 Teaspoon kosher salt - 3/4 teaspoon

Instructions

1. Prep vegetables and beans

   1. *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*.

2. Sauté vegetables

   2. 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*.

3. Season and heat beans

   3. 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.

4. Warm tortillas

   4. 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*.

5. Assemble wraps

   5. 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*.