Friday, November 9, 2012

Mushrooom & Black Bean Burritos

Recipe from

Looking for something easy, quick and delicious? Look no further. You can have this on the table in under an hour. Even quicker if you use the pre-washed and sliced mushrooms found in the produce section of your supermaket.

This time I went with whole grain tortillas, for my grocery did not have the tortillas I normally buy. I prefer to make them with the green chili corn tortillas if you can find them - they're small so you may need to eat these taco style, depending on how full you fill them. Me, I have a tendency to over-fill..

Don't shy away from these because they're meatless; they are just as filling and satisfying as any meat filled burrito. You won't miss it - I assure you. And don't pass on the goat cheese! It really adds an unexpected wonderful flavor to the filling.

Success meter (1-3): 3

I serve the salsa on the side rather
than adding it to the filling.

Mushroom and Black Bean Burritos
Serves 6

2 Tbl. olive oil
2 medium onions, sliced
2 red bell peppers, cut into strips
3 garlic cloves, minced
10 oz. crimini mushrooms, sliced
10 oz. button mushrooms, sliced
1 Tbl. chili powder
1 15-oz. can black beans, drained
¾ cup purchased tomatillo salsa
½ cup chopped fresh cilantro

6 9 to 10-inch-diameter flour tortillas
6 Tbl. crumbled goat cheese

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes more. Add beans and salsa (I serve the salsa on the side); sauté 3 minutes. Stir in cilantro. Season with salt and pepper.

Meanwhile, preheat oven to 350°F.

Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Top with goat cheese.

1 comment:

  1. I love eating vegetarian and these look great!


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