1 pound (4 1/2 cups) sliced fresh mushrooms
1 (15 ounce) can kidney beans, drained
1 cup chopped onion
2 cloves garlic, crushed
1 cup chopped green pepper
2 tablespoons finely chopped ripe olives
2 teaspoons olive oil
8 8-inch flour tortillas
1/2 cup (2 ounces) shredded cheddar cheese
1 cup chunky salsa, divided
1/2 cup sour cream
1/4 teaspoon pepper
vegetable oil cooking spray
cilantro or parsley, for garnish
In a large skillet, cook the mushrooms, onion, garlic and pepper over medium heat, stirring constantly, until tender. Remove from the heat and drain. Combine the olives, kidney beans and pepper with the cooked vegetables. Spoon about 1/2 cup of the bean mixture evenly on the center of each tortilla. Top with one tablespoon salsa, one tablespoon sour cream and one tablespoon cheese. Fold the tortilla opposite sides over the filling.
Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Cook the tortillas, seam-side down, for about 1 minute on each side. Top with one tablespoon salsa, garnish with cilantro or parsley if desired and serve.