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Black Bean, Spinach and Mushroom Burritos

Black Bean, Spinach and Mushroom Burritos created by flower7

A very hearty burrito

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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"A very hearty burrito"
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  1. VickiC
    I made these basically as stated. I have bacon grease in the fridge, so I used that to cook the onion/mushrooms in and didn't add any actual bacon. I also just eyeballed it on all of the veggies and didn't go with exact measurements. Just wanted to make enough to fill the tortillas. I also added some taco seasoning to the filling and then, instead of flour tortillas, I used all the leftover tortillas I had in the fridge (a combo of whole wheat, multigrain and low carb). I'm sure if I had followed the recipe EXACTLY it would have turned out great, but my few variations were great as well. YUM!
    Reply
  2. VickiC
    I made these basically as stated. I have bacon grease in the fridge, so I used that to cook the onion/mushrooms in and didn't add any actual bacon. I also just eyeballed it on all of the veggies and didn't go with exact measurements. Just wanted to make enough to fill the tortillas. I also added some taco seasoning to the filling and then, instead of flour tortillas, I used all the leftover tortillas I had in the fridge (a combo of whole wheat, multigrain and low carb). I'm sure if I had followed the recipe EXACTLY it would have turned out great, but my few variations were great as well. YUM!
    Reply
  3. flower7
    These were nice. I made them vegetarian by skipping the bacon (though I seasoned with bacon salt, which is vegetarian). I cut the spinach way back to 7 oz - the full 16 oz would have been a ton! Otherwise made as written, using whole wheat tortillas and adding a sprinkle of extra cheddar on top. Thanks for the recipe!
    Reply
  4. flower7
    Black Bean, Spinach and Mushroom Burritos Created by flower7
    Reply
  5. Valerie in Florida
    A very hearty burrito
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