Twisted Mad Mex Style Spinach And Portabello Burrit

Name: Twisted Mad Mex Style Spinach And Portabello Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium sized portabello mushrooms, gently cleaned and sliced; 4 cups fresh spinach, cleaned and stems removed; 3 garlic cloves, minced; 1/4 cup white onion, minced; 2/3 cup long grain rice, plain; 1 1/3 cups chicken stock; 1/2 cup diced tomato; 1 teaspoon ground cumin; 1 (15 ounce) can black beans, drained and rinsed; 2 teaspoons salt; 1 teaspoon pepper; 4 tortillas, fresh and warm; 1/2 cup diced scallion; 1/4 cup shredded monterey jack cheese; 1/4 cup Mexican crema; 1 1/2 tablespoons adobo sauce, from a can of Chipotle Peppers; 1/2 teaspoon honey; 4 slices bacon, cooked and crumbled; salt; pepper

Servings: persons

3 medium sized portabello mushrooms, gently cleaned and sliced
4 cups fresh spinach, cleaned and stems removed
3 garlic cloves, minced
1/4 cup white onion, minced
2/3 cup long grain rice, plain
1 1/3 cups chicken stock
1/2 cup diced tomato
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons salt
1 teaspoon pepper
4 tortillas, fresh and warm
1/2 cup diced scallion
1/4 cup shredded monterey jack cheese
1/4 cup Mexican crema
1 1/2 tablespoons adobo sauce, from a can of Chipotle Peppers
1/2 teaspoon honey
4 slices bacon, cooked and crumbled
salt
pepper

1
To start the rice, put chicken stock in a heavy pot and bring to a boil. Add rice and tomatoes. Season with a little salt and pepper. Reduce heat to a low simmer and cover. Simmer for about 15 minutes. Add the black beans and cumin. Simmer for another 3-5 minutes, or until all liquid is absorbed. You may want to hit it with just a bit more salt and pepper to your liking.
2
Warm Olive Oil in a skillet at medium high heat. Add onion and cook for about 2 minutes, until translucent. Add garlic, spinach and mushrooms. Lower heat to medium. Cook until spinach is wilted and mushrooms are cooked through. Do not burn the garlic!
3
Mix together the crema, adobo sauce, and honey in a bowl. Season to your liking with salt and pepper.
4
To assemble the burrito, scoop the spinach-mushroom mixture and rice-bean mixture into a tortilla. Add a sprinkle of cheese, some bacon pieces, chopped scallions, and a drizzle of the crema sauce. Roll your burrito and enjoy!

619

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 20 ingredients. The key ingredients include: 3 medium sized portabello mushrooms, gently cleaned and sliced, 4 cups fresh spinach, cleaned and stems removed, 3 garlic cloves, minced, 1/4 cup white onion, minced, and more.

Yes, Twisted Mad Mex Style Spinach And Portabello Burrito 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!

Twisted Mad Mex Style Spinach And Portabello Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions