1 cup shaved Brussel sprouts (100 g)
1 1/4 cup sliced fresh mushrooms (100 g)
1 can pinto beans, rinsed (15.5 oz)
1 teaspoon salt, divide
1 teaspoon garlic powder
1/4 teaspoon pepper
4 low carb tortillas

Add the Brussel sprouts and mushrooms to a frying pan that has been lightly sprayed with cooking oil and season with 1/4 teaspoon salt. Sautee until lightly browned. Add the pinto beans and spices to a blender and pulse until a thick paste forms. In a mixing bowl, add the Brussel sprouts and mushrooms with the pinto beans and stir until combined. Divide the mixture among the tortillas, folding the tortilla in half over the mixture. In a frying pan that has been sprayed lightly with cooking oil, brown the outside of the tortilla on low to medium heat, about 3-4 minutes per side.

Nutrition Facts (4 servings):
195 Calories
Fat: 3 g
Carbs: 39 g
Protein: 15 g