Black Bean, Spinach and Mushroom Burritos

"A very hearty burrito"
 
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photo by flower7 photo by flower7
photo by flower7
Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.
 
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