4 1/2 c. sliced fresh mushrooms (1 lb.)
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, crushed
2 tsp. olive oil
1 (15 oz.) can kidney beans
1 sm. can sliced ripe olives
1/4 tsp. pepper
8 (8") flour or whole wheat tortillas
1/2 c. non fat sour cream product
1 c. chunky salsa
1/2 c. (2 oz.) shredded reduced fat sharp cheddar cheese
Vegetable cooking spray

Cook first 4 ingredients in oil in large, non stick skillet over medium heat, stirring constantly, until tender. Remove from heat; drain. Combine cooked vegetables, drained kidney beans, olives and pepper.

Spoon about 1/2 cup bean mixture evenly down center of each tortilla. Top with 1 tablespoon sour cream, 1 tablespoon salsa and 1 tablespoon cheese; fold opposite sides over filling.

Coat a large non stick skillet or griddle with cooking spray. Heat over medium high heat until hot. Cook tortillas, seam side down, 1 minute on each side or until thoroughly heated. Top with additional salsa and sour cream if desired. NOTE: Delicious and low-fat!