BLACK BEAN, SPINACH AND MUSHROOM BURRITOS (GOURMET MAGAZINE)

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

Provided by Wing-Man

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