Black Bean, Spinach and Mushroom Burritos

Submitted by Valerie in Florida

"A very hearty burrito"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4-6

ingredients

• 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)

directions

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

Reviews

[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!

 

[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!