Black Bean Spinach And Mushroom Burritos Recipe

Ingredients

1 onion, chopped fine

1/2 lb mushrooms, chopped fine

1 tbsp vegetable oil

1 lb spinach, coarse stems discarded, washed well and spun dry

2 garlic cloves

1/4 cup water

1 cup black beans, canned, rinsed well and drained

1 tsp fresh lemon juice

2 scallions, chopped fine

3/4 cup pepper Jack cheese, coarsely grated

Salt, to taste

1/2 cup mild enchilada sauce, canned

2 whole wheat flour tortillas, 10 inches

Sour cream, as desired

In a heavy skillet, cook onion and mushrooms in oil over moderate heat, stirring until golden.

Add spinach and garlic. Cook, stirring until spinach is wilted, for about 30 seconds.

Stir in water, beans, lemon juice, scallions, cheese, and salt. 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 the skillet, heat tortillas one at a time, turning frequently for 30 seconds or until softened. Transfer to a clean work surface.

Divide filling between tortillas and roll up burritos. Spoon sauce over burritos and serve with sour cream.