Black Bean, Spinach and Mushoom Burritos

[Guest guest]

Black Bean, Spinach and Mushoom Burritos

 

1 onion, chopped fine

1/2 pound mushrooms, chopped fine

1 tablespoon vegetable oil

1 bunch spinach (about 1 pound), coarse stems

discarded,

washed well and spun dry

2 garlic cloves

1/4 cup water

1 cup canned black beans, rinsed well and drained

1 teaspoon fresh lemon juice

2 scallions, chopped fine

3/4 cup coarsely grated pepper Jack cheese (about 5

ounces)

1/2 cup canned mild enchilada sauce

two 10-inch or four 8-inch flour tortillas

sour cream

 

In a heavy skillet cook onion and mushrooms in oil

over

moderate heat, stirring, until golden. Add spinach and

garlic and cook, stirring, until spinach is wilted,

about

30 seconds. Stir in water, beans, lemon juice,

scallions,

pepper Jack, and salt to taste and 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 skillet heat

tortillas,

1 at a time, turning frequently, 30 seconds, or until

softened, and transfer to a work surface. Divide

filling

between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

 

 

 

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