Black Bean Spinach and Mushroom Burritos
Packed with flavor and loaded with nutritious ingredients, these Black Bean Spinach and Mushroom Burritos are a hearty, plant-based meal that’s ready in just 30 minutes! Perfect for busy weeknights or meal prep, this recipe combines sautéed cremini mushrooms, black beans, and fresh spinach, seasoned with fragrant cumin and chili powder for a smoky, aromatic kick. A squeeze of fresh lime juice brightens up the filling, while melty cheddar cheese and optional toppings like salsa and sour cream add indulgent, customizable touches. Wrapped snugly in warm, pliable flour tortillas, these vegetarian burritos are satisfying, wholesome, and easy to take on the go. Whether you're feeding the family or prepping for the week ahead, these versatile burritos make for a crowd-pleasing, quick-prep dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, finely diced
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 ounces) black beans, drained and rinsed
- 4 cups fresh spinach
- 1 tablespoon fresh lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces large flour tortillas
- 0.5 cup shredded cheddar cheese
- 0.5 cup salsa (optional)
- 0.5 cup sour cream (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the cumin and chili powder over the mushrooms, stirring well to coat evenly.
Mix in the black beans and cook for 2-3 minutes to warm them through.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring, until it wilts down completely.
Stir in the fresh lime juice, salt, and black pepper to season the filling. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave to make them pliable for wrapping.
Divide the filling evenly among the tortillas, spooning it into the center of each one.
Sprinkle shredded cheddar cheese over the filling and add salsa or sour cream, if desired.
Fold the sides of each tortilla over the filling, then roll it up tightly into a burrito.
Serve the burritos immediately while warm. Alternatively, wrap them in foil to keep warm for later.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.5 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
