Best Mushroom Bean Burritos Recipes

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BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS



Black Bean, Spinach, and Mushroom Burritos image

Categories     Bean     Mushroom     Vegetarian     Quick & Easy     High Fiber     Spinach     Winter     Healthy     Tortillas     Monterey Jack     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas
Sour cream

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.

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS



Black Bean, Spinach and Mushroom Burritos image

Make and share this Black Bean, Spinach and Mushroom Burritos recipe from Food.com.

Provided by Valerie in Florida

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

5 pieces bacon
1 onion, finely chopped
1/2 lb mushroom, finely chopped
1 tablespoon vegetable oil
1 lb fresh spinach
2 garlic cloves
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, finely chopped
3/4 cup grated monterey jack pepper cheese
1/2 cup grated cheddar cheese
salt
1 cup mild enchilada sauce
4 flour tortillas (8 inch)

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.

MUSHROOM AND BLACK BEAN BURRITOS



Mushroom and Black Bean Burritos image

Categories     Bean     Mushroom     Onion     Sauté     Low Fat     Vegetarian     Bell Pepper     Winter     Healthy     Tomatillo     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions, sliced
2 red bell peppers, cut into strips
3 garlic cloves, minced
10 ounces crimini mushrooms, sliced
10 ounces button mushrooms, sliced
1 tablespoon chili powder
1 15-ounce can black beans, drained
3/4 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
6 9- to 10-inch-diameter 98%fat-free flour tortillas
6 tablespoons crumbled goat cheese

Steps:

  • Heat 1 tablespoon oil in 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. Add beans and salsa; 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. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS (GOURMET MAGAZINE)



Black Bean, Spinach and Mushroom Burritos (Gourmet Magazine) image

Make and share this Black Bean, Spinach and Mushroom Burritos (Gourmet Magazine) recipe from Food.com.

Provided by Wing-Man

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 14

1 onion (chopped)
1/2 lb mushroom (chopped)
1 tablespoon olive oil
1 lb fresh spinach
1 teaspoon instant minced garlic
1/4 cup water
1 cup canned black beans (rinsed and drained)
1/2 teaspoon lemon juice
2 scallions (finely chopped)
3/4 cup grated monterey jack pepper cheese
salt
8 ounces green enchilada sauce
3 (10 inch) whole wheat tortillas
3 tablespoons sour cream (optional)

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.

Nutrition Facts : Calories 327.5, Fat 15.7, SaturatedFat 6.4, Cholesterol 25.1, Sodium 780.5, Carbohydrate 31.3, Fiber 11.2, Sugar 4.3, Protein 20.1

MUSHROOM BEAN BURRITOS



Mushroom Bean Burritos image

"The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads." -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

2 medium sweet red peppers, thinly sliced
2 medium onions, sliced
1 pound small fresh mushrooms, quartered
1/4 cup water
1/4 cup vegetable broth
3 garlic cloves, minced
1 can (16 ounces) vegetarian refried beans
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon chipotle hot pepper sauce
6 whole wheat tortilla (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated. , Stir in the beans, salsa, chili powder and pepper sauce; heat through. , Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 310 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 798mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 9g fiber), Protein 15g protein.

MUSHROOM AND BLACK BEAN BURRITOS



Mushroom and Black Bean Burritos image

Make and share this Mushroom and Black Bean Burritos recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions, sliced
2 red bell peppers, cut into strips
3 cloves garlic, minced
10 ounces cremini mushrooms, sliced
10 ounces button mushrooms, sliced
1 tablespoon chili powder
1 (15 ounce) can black beans, drained
3/4 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
6 flour tortillas (9-to-10 inch)
6 tablespoons crumbled goat cheese or 6 tablespoons other cheese

Steps:

  • heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Add next 3 ingredients; saute until onions are brown, about 20 minues.
  • Add remaining oil and all mushrooms; saute 5 minutes.
  • Stir in chili powder.
  • Saute until juices evaporate, about 5 minutes.
  • Add beans and salsa;saute 3 minutes.
  • stir in cilantro.
  • Season with salt and pepper.
  • Meanwhile, preheat oven to 350 degrees, Wrap tortillas in foil heat in oven for 15 minutes.
  • (They can be heated in Microwave in paper towels or a tortilla warming pan.) Place a tortilla on plate, spoon mushroom mixture down the center of tortilla, sptinkle with Cheese, fold short ends of tortilla over filling, roll up, enclosing filling.
  • Enjoy.

Nutrition Facts : Calories 264.2, Fat 8, SaturatedFat 1.4, Sodium 392.1, Carbohydrate 39.9, Fiber 8.2, Sugar 6.2, Protein 11

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