In a medium saucepan or large nonstick skillet, heat the oil over medium heat. Add the mushrooms, peppers, and garlic and cook, stirring, until tender, about 7 minutes. Stir in the beans, corn, scallions, cumin, hot pepper or chili powder, and mexican oregano and cook, stirring, 4 to 6 minutes.

Meanwhile, warm the flour tortillas over a hot burner or skillet and place on large serving plates. Spoon the mushrooms mixture down the center of each tortilla. Top each filling with about 2 tbsp cheese; roll the tortillas around the fillings, creating burritos. Spoon your favorite salsa over the top of each burrito. Serve with rice on the side.

for a few moments and melt the cheese.

* Calvins Powder is a special chili powder that I got from someone on the Chile-Heads list that cannot be bought anywhere else. Use your favorite chili powder in place of it.

Serve also garnished with sour cream (low fat or fat-free) and some chopped cilantro.