** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Saute peppers and carrot in a little olive oil until just barely tender.
2. Add the mushrooms and corn. Saute until nice color.
3. Add the brown sugar, chili powder, cumin, salt and stir around.
4. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use.
5. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften.
6. And fill with the cooked mixture and serve with salsa and sour cream if desired.
7. Notes: I hope you enjoy this dish I designed a few years ago.
8. The play between the brown sugar and balsamic vinegar is quite nice.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 43% of your daily recommended intake per serving. This recipe is high in Vitamin C with 51% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Mushroom, Bell Pepper, Corn, Natural Sweeteners, Hot Pepper, Vinegar allergies.
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