Black Bean, Spinach and Mushroom Burritos

Serves 4


  • 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


    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, 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.

    Recipe courtesy of Gourmet Magazine.

    Copyright © 2022 WLS-TV. All Rights Reserved.