Mushroom and Black Bean Burritos
Savor the bold, earthy flavors of these Mushroom and Black Bean Burritos, a satisfying vegetarian delight that's perfect for busy weeknights or meal prep. Packed with protein-rich black beans, tender sautéed mushrooms, and aromatic spices like cumin, smoked paprika, and chili powder, this recipe delivers a hearty, flavorful filling wrapped in warm flour tortillas. Topped with creamy sour cream, zesty guacamole, melty cheddar cheese, and fresh cilantro, each bite offers a perfect balance of textures and tastes. Ready in just 35 minutes and effortlessly customizable, these burritos are a crowd-pleaser that's as nourishing as it is delicious. Perfect for vegetarian Mexican recipes, quick burrito ideas, or plant-based protein meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 300 grams, sliced button mushrooms
- 1 can (400 grams), drained and rinsed black beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.5 cup guacamole
- 0.25 cup, chopped fresh cilantro
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
Add the black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir well to combine and heat for another 3-4 minutes.
Remove the skillet from the heat and set the mushroom and black bean mixture aside.
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
Assemble the burritos by placing a generous portion of the mushroom and black bean mixture onto the center of each tortilla.
Top with shredded cheddar cheese, a dollop of sour cream, a spoonful of guacamole, and a sprinkle of fresh cilantro.
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a burrito.
Serve warm and enjoy your Mushroom and Black Bean Burritos!
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 21.7 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1491 mg | 115% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1821 mg | 39% | |
*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.
