Vegetable-and-Black Bean Soft Tacos

Ingredients

• 1 tablespoon olive oil
• 2 cups coarsely chopped broccoli florets (1/2 bunch)
• 1 cup sliced red onion
• 1 cup julienne-cut green bell pepper
• 1/2 cup julienne-cut red bell pepper
• 1 cup sliced mushrooms
• 1 cup sliced shiitake mushroom caps
• 1/3 cup minced seeded Anaheim chile
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 cup tomato juice
• 1 tablespoon minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1 (15-ounce) can black beans, rinsed and drained
• 6 (10-inch) flour tortillas
• 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

Preparation

1. 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.
2. 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.