Black Bean and Mushroom Burritos

“This was really good!”

That is super high praise in our house, especially for something that is vegetarian, and even more so when it’s repeated several times during the meal. I guess that means I should make it again someday. Your family might want to give this recipe a try as well.

Black Bean and Mushroom Burrito Filling

• 1 tablespoon olive oil
• 1/2 cup onions, chopped
• 1 pound mushrooms, chopped
• 1 1/2 teaspoons garlic, minced
• 2 cups black beans, cooked and drained
• 10 ounces spinach, thawed and drained
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 cup salsa
• 1 cup Cheddar cheese, grated

1. Heat oil in a frying pan. Add onions and cook until soft. Then stir in mushrooms and garlic and cook for 5-10 minutes.

2. Add the beans, spinach, and seasonings. Simmer until liquid disappears, or until desired texture is reached.

3. Stir in salsa and cheese until heated through and melted.

4. Spoon onto heated tortilla. Roll up and serve with sour cream and any other additional desired toppings.

Here’s the inspiration recipe. I’m sure it would be great as is, but I did make a few adjustments, which are noted above.

This concoction doesn’t necessarily look pretty by itself, but that’s okay. It still makes a delicious dip for some tortilla chips!