A chef's surprise is hidden beneath a soft tortilla. The crisp broccoli buds combine well with the chewy shiitake mushrooms and nuttby black beans. The spicy salsa complements this package nicely. You may never be able to eat another mundane taco after this.
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
3 cups thinly sliced iceberg lettuce
3/4 cup medium salsa
6 tablespoons nonfat sour cream
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add broccoli, onion, and bell peppers; sauté 4 minutes. Add mushrooms, chile, cumin, and chili powder; sauté 2 minutes. Add tomato juice; cook 2 minutes or until slightly thickened. Remove from heat; stir in minced cilantro and lime juice, and set aside.
Divide black beans evenly among tortillas; top each with 1/2 cup broccoli mixture and 1/4 cup cheese. Fold tortillas in half, and place on a baking sheet. Bake at 375° for 5 minutes or until cheese melts. Serve with lettuce, salsa, and sour cream.