Best Black Bean Spinach And Mushroom Burritos Gourmet Magazine Recipes

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS (GOURMET MAGAZINE)

Steps:

• In a heavy skillet, cook onion and mushrooms over moderate heat, stirring, until golden.
• Add spinach and garlic and cook, until wilted.
• Stir in water, beans, lemon juice, scallions (use 4 green onions if you can't find scallions), pepper jack cheese, and salt to taste.
• Cook, stirring until cheese is melted.
• Microwave tortillas on high for 15 seconds.
• Place a few tablespoons of filling in center of burrito, fold sides and roll.
• Top with sauce and sour cream.

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS

Steps:

• Cook bacon in heavy skillet, crumble and set aside.
• In bacon oil, cook onion and mushrooms over moderate heat, stirring, until golden.
• Add spinach and garlic and cook, until wilted.
• Stir in water, beans, lemon juice, scallions, pepper jack cheese, cheddar cheese, bacon and salt to taste.
• Cook, stirring until cheese is melted.
• Heat tortillas in oven at 350 degrees for 10 minutes.
• Place a few tablespoons of filling in center of burrito, fold sides and roll.
• Place 1/2 enchilada sauce in bottom of a glass pan. Place rolled burritos in pan and place 1/2 enchilada sauce over them.
• Cook for 20 minutes or until hot and bubbly.

BLACK BEAN BURRITOS

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

SPINACH BURRITOS

Steps:

• Preheat oven to 350°F
• In a skillet, saute the onion and garlic in margarine until tender.
• Add spinach and pepper, cook 2-3 minutes or until heated through.
• Place 3 tablespoons of the spinach mixture on each tortilla and top with 1 tablespoon picante sauce and 2 tablespoons of cheese.
• Roll into burrito, place seam side down in a 9 x 13 baking dish sprayed with cooking spray.
• Top with remaining salsa and cheese and bake for 20-25 minutes, or until cheese is melted and sauce is bubbly.

MUSHROOM AND BLACK BEAN QUESADILLAS

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

EGG AND MUSHROOM BURRITOS

Steps:

• Step 1.
• Heat oil in a non-stick pan and sauté mushrooms for 2 mins, add the spinach & cook for 1 more minute.
• Step 2.
• Pour beaten eggs over mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
• Step 3.
• Continue cooking until thickened and no visible liquid egg remains (Do not stir constantly). Season with salt and pepper.
• Step 4.
• Place egg mixture into center of tortilla fold in sides of tortilla, then roll up burrito-style.

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

Steps:

• 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.