-
1
For the Sauce: Heat a large skillet over medium-high heat.
-
2
Add the dried chiles and press down on them with a spatula, turning as needed until the color changes slightly, 3 to 5 minutes.
-
3
Place the chiles in a heatproof bowl with enough boiling water to cover.
-
4
Set aside for 30 minutes to rehydrate.
-
5
Heat the oil in a small skillet over medium heat.
-
6
Add the onion and garlic and cook for 3 minutes, then transfer to a blender or food processor.
-
7
Drain the chiles and add them to the blender, along with the remaining sauce ingredients.
-
8
Process until smooth.
-
9
Taste and adjust the seasonings.
-
10
Set aside.
-
11
For the Burritos: Heat the oil in a large skillet over medium heat.
-
12
Add the onion and cook until it begins to turn translucent, about 5 minutes.
-
13
Add the poblano and cook 3 minutes.
-
14
Add the mushrooms and garlic.
-
15
Cook 3 to 5 minutes, until the mushrooms begin to soften.
-
16
Add the beans, cumin, chili powder, oregano, red pepper flakes, tomato paste, lime juice, and nutritional yeast.
-
17
Stir together, then add the spinach.
-
18
Cook, stirring occasionally, about 5 minutes.
-
19
Add a splash of broth or water if the mixture is too dry.
-
20
Season with salt and pepper to taste.
-
21
Preheat the oven to 400F.
-
22
Lightly spray or oil a 9 x 13-inch baking pan.
-
23
Fill each tortilla with 1/8 of the filling.
-
24
Roll up and arrange in the baking pan.
-
25
Repeat until all the burritos are filled.
-
26
Pour the reserved sauce over the burritos and bake 15 to 20 minutes, until bubbly.
-
27
Serve hot with toppings as desired.
