Treat yourself to this spinach, mushroom and black bean burritos recipe. Fill this vegetarian burrito with sauteed vegetables and cheese for a healthy burrito to enjoy on the go.
How To Make Black Bean, Spinach and Mushroom Burritos
Ingredients
- 1 onion, chopped fine
- 1/2 lb mushrooms, chopped fine
- 1 tbsp vegetable oil
- 1 lb spinach, coarse stems discarded, washed well and spun dry
- 2 garlic cloves
- 1/4 cup water
- 1 cup black beans, canned, rinsed well and drained
- 1 tsp fresh lemon juice
- 2 scallions, chopped fine
- 3/4 cup pepper Jack cheese, coarsely grated
- Salt, to taste
- 1/2 cup mild enchilada sauce, canned
- 2 whole wheat flour tortillas, 10 inches
- Sour cream, as desired
Instructions
-
In a heavy skillet, cook onion and mushrooms in oil over moderate heat, stirring until golden.
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Add spinach and garlic. Cook, stirring until spinach is wilted, for about 30 seconds.
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Stir in water, beans, lemon juice, scallions, cheese, and salt. Cook, stirring until cheese is melted.
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In a small saucepan, heat enchilada sauce. Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot.
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In the skillet, heat tortillas one at a time, turning frequently for 30 seconds or until softened. Transfer to a clean work surface.
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Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.
Nutrition
- Sugar: 12g
- :
- Calcium: 672mg
- Calories: 595kcal
- Carbohydrates: 67g
- Cholesterol: 38mg
- Fat: 24g
- Fiber: 19g
- Iron: 11mg
- Potassium: 2079mg
- Protein: 34g
- Saturated Fat: 15g
- Sodium: 1225mg
- Vitamin A: 22112IU
- Vitamin C: 76mg
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