Black Bean, Spinach, And Mushroom Burritos

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Black Bean, Spinach, And Mushroom Burritos

 

1 onion, chopped fine

1/2 lb. mushrooms, chopped fine

1 tbsp. vegetable oil

1 bunch spinach, coarse stems discarded, washed well and spun dry

2 garlic cloves

1/4 cup water

1 cup canned black beans, rinsed, drained

1 tsp. fresh lemon juice

2 scallions, chopped fine

3/4 cup coarsely grated pepper Jack

1/2 cup canned mild enchilada sauce

2 10 inch flour tortillas, or 4 8-inch

 

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 J ack, 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. Serves 2.

 

 

 

 

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