Saturday, August 28, 2004
Mushroom, Black bean, and Spinach Burritos
"Burrito" or small burro isn't a worthy appellation for this hardy interpretation of Mexico's favorite wrap.
Ingredients
1 large white onion, diced
8 ounces button mushrooms, finely chopped
1 Tbls vegetable oil
1/2 lb fresh spinach
1 tsp garlic, diced
1 can black beans, drained
1/4 Cup water
1 tsp ground cumin
4 ounces of soy pepper jack cheese
4 fresh tortillas
1/2 cup taco sauce
1/2 tsp sea salt
Preparation
In a heavy pan heat vegetable oil and saute diced onion, garlic and mushroom until slightly browned. Add the drained black beans, water, cumin, salt and spinach, cover and simmer 10 minutes.
Divide the filling between 4 tortillas and top with pepper jack cheese. Wrap the tortilla, place the burritos in an oven safe baking dish, coat with sauce and cook covered for 1/2 hour at 375 degrees Fahrenheit.
serves 2
vegan
Ingredients
1 large white onion, diced
8 ounces button mushrooms, finely chopped
1 Tbls vegetable oil
1/2 lb fresh spinach
1 tsp garlic, diced
1 can black beans, drained
1/4 Cup water
1 tsp ground cumin
4 ounces of soy pepper jack cheese
4 fresh tortillas
1/2 cup taco sauce
1/2 tsp sea salt
Preparation
In a heavy pan heat vegetable oil and saute diced onion, garlic and mushroom until slightly browned. Add the drained black beans, water, cumin, salt and spinach, cover and simmer 10 minutes.
Divide the filling between 4 tortillas and top with pepper jack cheese. Wrap the tortilla, place the burritos in an oven safe baking dish, coat with sauce and cook covered for 1/2 hour at 375 degrees Fahrenheit.
serves 2
vegan
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