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
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.