Mushroom And Black Bean Burritos Recipes

MUSHROOM AND BLACK BEAN BURRITOS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
• Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

Steps:

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

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS

Steps:

• 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.

MUSHROOM BEAN BURRITOS

Steps:

• In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated. , Stir in the beans, salsa, chili powder and pepper sauce; heat through. , Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

MUSHROOM AND BLACK BEAN BURRITOS

Steps:

• heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add next 3 ingredients; saute until onions are brown, about 20 minues.
• Add remaining oil and all mushrooms; saute 5 minutes.
• Stir in chili powder.
• Saute until juices evaporate, about 5 minutes.
• Add beans and salsa;saute 3 minutes.
• stir in cilantro.
• Season with salt and pepper.
• Meanwhile, preheat oven to 350 degrees, Wrap tortillas in foil heat in oven for 15 minutes.
• (They can be heated in Microwave in paper towels or a tortilla warming pan.) Place a tortilla on plate, spoon mushroom mixture down the center of tortilla, sptinkle with Cheese, fold short ends of tortilla over filling, roll up, enclosing filling.
• Enjoy.

BLACK BEAN BURRITOS

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

MUSHROOM AND BLACK BEAN QUESADILLAS

Steps:

• Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
• Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.