Easy Weeknight Veggie-and-Bean Burritos

Name: Easy Weeknight Veggie-and-Bean Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1/2 yellow onion, chopped; 2 cloves garlic, chopped; Kosher salt; 8 oz. sliced mushrooms; 1 tbsp. chili powder; 1 (15-ounce) can black beans, rinsed; 1/4 c. chicken stock; 1 tbsp. fresh lime juice; 4 burrito-size flour tortillas, warmed; 1 c. cooked rice, warmed; 4 c. loosely packed fresh baby spinach; Desired toppings: shredded Cheddar or Monterey Jack, sour cream, cilantro, salsa, and guacamole, for layering and garnish

These fast, tasty burritos are good and good for you!

By Charlyne MattoxPublished: May 24, 2021

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Ian Palmer

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

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Ingredients

1 Tbsp. olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
Kosher salt
8 oz. sliced mushrooms
1 Tbsp. chili powder
1 (15-ounce) can black beans, rinsed
1/4 cup chicken stock
1 Tbsp. fresh lime juice
4 burrito-size flour tortillas, warmed
1 cup cooked rice, warmed
4 cups loosely packed fresh baby spinach
Desired toppings: shredded Cheddar or Monterey Jack, sour cream, cilantro, salsa, and guacamole, for layering and garnish

Directions

1. Step 1Heat oil in a small saucepan over medium heat. Add onion and garlic. Season with salt. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms have released their liquid and are soft, 4 to 6 minutes. Add chili powder and cook, stirring, until starting to darken, 30 seconds to 1 minute. Add beans and stock and cook, mashing a few of beans with back of a wooden spoon, until liquid is thickened slightly and beans are warm, 1 to 2 minutes. Stir in lime juice and season with salt.
2. Step 2Spoon rice, bean mixture, spinach, and desired toppings down centers of tortillas, dividing evenly. Fold short ends of tortillas inward toward filling (this prevents the filling from spilling out of the sides). Fold one long side over filling. Place your fingers across fold, holding tortilla over filling, and push edge against filling to make sure the fold is tight, then roll burrito closed. Serve with extra shredded Cheddar or Monterey Jack, sour cream, cilantro, salsa, and guacamole alongside.

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