Mushroom, Black Bean, & Spinach Vegetarian Burritos

Give these Mushroom, Black Bean, & Spinach Vegetarian Burritos a try on your next Meatless Monday, Taco Tuesday, or… any day of the week is really a good day for hearty, cheesy, veggie burritos, don’t you think?

Sometimes you just need a hearty veggie burrito to carry you through a Meatless Monday, and today’s Mushroom, Black Bean, & Spinach Vegetarian Burritos fit the bill quite nicely. You can easily control the level of heat here with the type of salsa you choose to use to help flavor these, too.

Looking for more meatless meals? Browse through the Meatless Monday category to find additional vegetarian dinner ideas.

These filling mushroom, black bean, & spinach burritos have all the goopy, cheesy goodness one might want in a comforting warm burrito — so much so, in fact, that you’ll probably want to eat them with a fork rather than going for the messier hand-held method. I just served mine here with avocado, but you can jazz yours up as desired with additional salsa, sour cream, or your own favorite burrito fixings.

Mushroom, Black Bean, & Spinach Vegetarian Burritos

Ingredients

1 Tbsp olive oil
1 medium yellow onion, chopped
2 tsp minced garlic
16 oz baby bella mushrooms, sliced
4 oz spinach, roughly chopped
1 can black beans, rinsed and drained
1 tsp chili powder
1/2 tsp cumin
Sea salt, to taste
1.5 cups shredded cheddar
1/2 cup salsa of choice
12 medium flour tortillas

Directions

Slice and chop your veggies, and rinse and drain the beans.

Heat olive oil in a large skillet over medium heat until shimmering. Add onion and saute for 2 minutes, stirring occasionally. Stir in garlic and saute just briefly before adding in the mushrooms.

Cook mushrooms over medium heat, stirring occasionally, for about 7 minutes or until they have softened and started to brown.

Near the end of the mushrooms’ cooking time, heat a separate skillet over medium heat. (I prefer cast iron for this for better browning, but a regular skillet will work.) Heat tortillas by ones or twos on each side until lightly browned and more pliable, then remove them to a separate plate for filling.

After you have sauteed your mushrooms, stir in the spinach and continue to cook over medium heat just until wilted and bright green.

Stir in the black beans and spices and heat through.

Reduce heat under the pan to low. Stir in cheese until melted, then stir in salsa.

Divide the black bean/mushroom filling evenly among the tortillas and roll them up into burritos, topping them with any leftover filling. Serve your veggie burritos with additional salsa, chopped avocado, sour cream, and/or other burrito enhancements of choice.

Note: These are fairly goopy, so you’ll want to use a fork to devour.

Hearty Vegetarian Burritos hit the spot!

The filling mushrooms and black beans in these veggie burritos make this a hearty vegetarian recipe that should hit the spot, even with the meat lovers in your family. Middle School Guy was a definite fan, so these are even pre-teen boy approved! Give them a try on your next Meatless Monday, Taco Tuesday, or… hey, why not tonight? 🙂

Mushroom, Black Bean, & Spinach Vegetarian Burritos, printable recipe

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Mushroom, Black Bean, & Spinach Vegetarian Burritos

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These filling mushroom, black bean, & spinach burritos have all the goopy, cheesy goodness one might want in a comforting warm burrito -- so much so, in fact, that you'll probably want to eat them with a fork rather than going for the messier hand-held method.

Course dinner

Keyword burritos, mushrooms, vegetarian, veggie burritos

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion chopped
• 2 tsp minced garlic
• 16 oz baby bella mushrooms sliced
• 4 oz spinach roughly chopped
• 1 can black beans rinsed and drained
• 1 tsp chili powder
• 1/2 tsp cumin
• Sea salt to taste
• 1.5 cups shredded cheddar
• 1/2 cup salsa of choice
• 12 medium flour tortillas

Instructions

• Slice and chop your veggies, and rinse and drain the beans.
• Heat olive oil in a large skillet over medium heat until shimmering. Add onion and saute for 2 minutes, stirring occasionally. Stir in garlic and saute just briefly before adding in the mushrooms.
• Cook mushrooms over medium heat, stirring occasionally, for about 7 minutes or until they have softened and started to brown.
• Near the end of the mushrooms' cooking time, heat a separate skillet over medium heat. (I prefer cast iron for this for better browning, but a regular skillet will work.) Heat tortillas by ones or twos on each side until lightly browned and more pliable, then remove them to a separate plate for filling.
• After you have sauteed your mushrooms, stir in the spinach and continue to cook over medium heat just until wilted and bright green.
• Stir in the black beans and spices and heat through.
• Reduce heat under the pan to low. Stir in cheese until melted, then stir in salsa.
• Divide the black bean/mushroom filling evenly among the tortillas and roll them up into burritos, topping them with any leftover filling. 
• Serve your veggie burritos with additional salsa, chopped avocado, sour cream, and/or other burrito enhancements of choice.

Notes

These are fairly goopy, so you'll want to use a fork to devour.

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