1 RED BELL PEPPER, cut into strips
1 ORANGE BELL PEPPER, cut into strips
1 YELLOW BELL PEPPER, cut into strips
1-2 PORTOBELLO MUSHROOMS, SLICED
1 ONION, sliced
Juice of one LIME
2 Tbsp. CANOLA OIL
1 JALAPENO, chopped fine (optional)
1 clove GARLIC, minced
1 tsp. CUMIN
1 tsp. MEXICAN OREGANO
SALT, to taste
2 Tbsp. CILANTRO, chopped

1 can REFRIED BEANS, heated
PREPARED SALSA
1 package WHOLE WHEAT TORTILLAS
SOUR CREAM
CHEESE (Queso Fresco or Queso Oaxaca)

Combine the lime juice, oil, jalapeno, garlic, cumin, oregano, cilantro and salt.
Pour this mixture over prepared vegetables and toss.

Saute veggies in a large pan until cooked through, adding more oil if needed.

Warm the tortillas in microwave or oven.
Spread each tortilla with refried beans.
Top with vegetable mixture.
Drizzle with salsa.
Top with cheese, if using.
Add a dollop of sour cream.

*If you have leftovers of the pepper mixture, you will have the beginning of the next recipe.