Black Bean, Spinach and Mushroom Burritos


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Treat yourself to a healthy, vegetarian burrito with this tasty recipe.

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  • 1 onion, chopped fine
  • 1/2 lb. mushrooms, chopped fine
  • 1 Tbs. vegetable oil
  • 1 bunch spinach (about 1 lb.), coarse stems discarded, washed well and spun dry
  • 2 garlic cloves
  • 1/4 C. water
  • 1 C. canned black beans, rinsed well and drained 1 tsp. fresh lemon juice
  • 2 scallions, chopped fine
  • 3/4 C. coarsely grated pepper Jack cheese (about 5 oz.)
  • 1/2 C. canned mild enchilada sauce
  • Two 10-inch or four 8-inch whole wheat flour tortillas
  • Serve with Sour cream

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In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and 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 skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.

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