Name: Black Bean, Spinach and Mushroom Burritos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 chopped fine onion; 1/2 lb chopped fine mushrooms; 1 tbsp vegetable oil; 1 lb coarse stems discarded, washed well and spun dry spinach; 2 garlic cloves; 1/4 cup water; 1 cup canned, rinsed well and drained black beans; 1 tsp fresh lemon juice; 2 chopped fine scallions; 3/4 cup coarsely grated pepper Jack cheese; to taste Salt; 1/2 cup canned mild enchilada sauce; 2 10 inches whole wheat flour tortillas; as desired Sour cream

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

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)

In a heavy skillet, cook onion and mushrooms in oil over moderate heat, stirring until golden.
Add spinach and garlic. Cook, stirring until spinach is wilted, for about 30 seconds.
Stir in water, beans, lemon juice, scallions, cheese, and salt. Cook, stirring until cheese is melted.
In a small saucepan, heat enchilada sauce. Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot.
In the skillet, heat tortillas one at a time, turning frequently for 30 seconds or until softened. Transfer to a clean work surface.
Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.

How To Make Black Bean, Spinach and Mushroom Burritos

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Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Serves:

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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.
Add spinach and garlic. Cook, stirring until spinach is wilted, for about 30 seconds.
Stir in water, beans, lemon juice, scallions, cheese, and salt. Cook, stirring until cheese is melted.
In a small saucepan, heat enchilada sauce. Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot.
In the skillet, heat tortillas one at a time, turning frequently for 30 seconds or until softened. Transfer to a clean work surface.
Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.