Black Bean, Spinach, and Mushroom Burritos Recipe

Name: Black Bean, Spinach, and Mushroom Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, finely chopped; 1/2 pound mushrooms, finely chopped; 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, finely chopped; 3/4 cup coarsely grated pepper Jack cheese (about 5 ounces); Salt; 1/2 cup canned mild enchilada sauce; 2 (10-inch) or 4 (8-inch) flour tortillas; Accompaniment: Sour cream

Servings: persons

1 onion, finely chopped
1/2 pound mushrooms, finely chopped
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, finely chopped
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
Salt
1/2 cup canned mild enchilada sauce
2 (10-inch) or 4 (8-inch) flour tortillas
Accompaniment: Sour cream

1
In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden.
2
Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds.
3
Stir in water, beans, lemon juice, scallions, pepper Jack, salt, to taste, and cook stirring, until cheese is melted.
4
In a small saucepan, heat enchilada sauce.
5
Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot.
6
In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface.
7
Divide filling between tortillas and roll up burritos.
8
Spoon sauce over burritos and serve with sour cream.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 onion, finely chopped, 1/2 pound mushrooms, finely chopped, 1 tablespoon vegetable oil, 1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry, and more.

Yes, Black Bean, Spinach, and Mushroom Burritos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean, Spinach, and Mushroom Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions