Bean and Veggie Wrap

Ingredients

 * 4 fat-free flour tortillas (6 to 8 inches in diameter)
 * 2 cups sliced mushrooms (5 ounces)
 * 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
 * 1 can (15 ounces) black beans, rinsed and drained
 * 4 cups fresh spinach leaves
 * 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)

Directions
Heat tortillas as directed on package.  While tortillas are heating, spray 10-inch nonstick skillet with cooking spray; heat over medium heat.  Cook mushrooms and onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender.  Stir in beans; heat through. Stir in spinach; remove from heat. Divide bean mixture among tortillas. Sprinkle with cheese.  Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.  Fold remaining end down.
 * Makes 4 servings