Method

1. In food processor fitted with a metal blade pulse mushrooms until finely chopped. Set aside.
2. In non-stick skillet over medium-high heat cook beef until no longer pink. Drain, if necessary.
3. Add mushrooms. Cook 5 minutes to release moisture.
4. Add stewed tomatoes, green pepper and rice. Stir to combine. Cover. Cook 5 – 8 minutes or until rice is cooked and mixture is thickened.
5. Spread each tortilla with 1/4 cup (50 mL) refried beans.
6. Place 1/4 of mushroom mixture down center of each tortilla.
7. Top with cheese, lettuce and tomatoes.
8. Fold bottom and top in about 1-inch over filling, then fold each side in completely.