2 c. chopped mushrooms
1 veggie bouillon cube
1/2 c. chopped onion
1 tbsp. lite cream cheese
Soft flour tortillas
Salsa
1/4 - 1/2 tsp. thyme
1/4 - 1/2 tsp. cumin

Saute mushrooms and onions in very small amount of oil or butter. Add spices. Dissolve bouillon cube in juices that come from the mushrooms. Cook until almost all the liquid has been removed. Let cool a bit then stir in cream cheese. Heat tortillas via package directions. Put 1 to 2 tablespoons filling in the center and roll up. Reheat in microwave. Top with salsa.

Spanish rice and fresh green salad are nice side dishes for this recipe.