Mushroom, Black bean, and Spinach Burritos

        excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004


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


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