Black Bean Burrito With Portobello Mushrooms, Spinach And Cilantro

serves 2-4
Recipe from cookthink

Meaty portobello mushrooms and black beans make this vegetarian burrito as satisfying as the meat-filled variety.

instructions

1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, spinach, mushrooms and cilantro.

2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the mushrooms. Sprinkle them lightly with salt and pepper. Leave them alone to brown for a couple of minutes. Continue cooking, stirring occasionally, until the mushrooms are tender and most of their water is gone, 8-10 minutes.

3. Add a handful of spinach to the pan and stir. As the spinach wilts, continue adding it in batches. Add the black beans and 1/4 cup of water, and simmer until most of the water is gone, 2-4 minutes. Remove the pan from the heat.

4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.

5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling gets hot. Remove the burritos from the oven and sprinkle the remaining cheese over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.