Mushroom, Black Bean, & Spinach Vegetarian Burritos
These filling mushroom, black bean, & spinach burritos have all the goopy, cheesy goodness one might want in a comforting warm burrito -- so much so, in fact, that you'll probably want to eat them with a fork rather than going for the messier hand-held method.
Slice and chop your veggies, and rinse and drain the beans.
Heat olive oil in a large skillet over medium heat until shimmering. Add onion and saute for 2 minutes, stirring occasionally. Stir in garlic and saute just briefly before adding in the mushrooms.
Cook mushrooms over medium heat, stirring occasionally, for about 7 minutes or until they have softened and started to brown.
Near the end of the mushrooms' cooking time, heat a separate skillet over medium heat. (I prefer cast iron for this for better browning, but a regular skillet will work.) Heat tortillas by ones or twos on each side until lightly browned and more pliable, then remove them to a separate plate for filling.
After you have sauteed your mushrooms, stir in the spinach and continue to cook over medium heat just until wilted and bright green.
Stir in the black beans and spices and heat through.
Reduce heat under the pan to low. Stir in cheese until melted, then stir in salsa.
Divide the black bean/mushroom filling evenly among the tortillas and roll them up into burritos, topping them with any leftover filling.
Serve your veggie burritos with additional salsa, chopped avocado, sour cream, and/or other burrito enhancements of choice.
These are fairly goopy, so you'll want to use a fork to devour.
Mushroom, Black Bean, & Spinach Vegetarian Burritos from Mashup Mom: https://www.mashupmom.com/mushroom-black-bean-spinach-vegetarian-burritos/