Hearty Vegetarian Mushroom Burritos (Printer-friendly)

Satisfying vegetarian burritos with sautéed mushrooms, black beans, corn, and cheese in soft tortillas.

# What You’ll Need:

→ Vegetables

01 - 9 oz button mushrooms, sliced
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 1 cup corn kernels, fresh or frozen
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh cilantro, chopped

→ Beans & Fillings

07 - 1 can (14 oz) black beans, drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas, 10-inch

→ Spices & Seasonings

10 - 2 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - Juice of 1 lime

→ Optional Toppings

17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened.
02 - Add the garlic and cook for 30 seconds until fragrant.
03 - Stir in the mushrooms and bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden and the peppers are soft.
04 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3 to 4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm the tortillas in a dry skillet or microwave until pliable.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings as desired.
08 - Fold the sides over and roll up each tortilla to form a burrito.
09 - Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is laughably easy even after a long day.
  • The mushrooms get golden and meaty enough that nobody misses the carnitas.
  • You can wrap them tight and eat with your hands, which feels right for a weeknight.
  • Lime juice at the end wakes up every single bite in a way that surprised me the first time.
02 -
  • If you overload the tortilla it will split when you roll, I learned this the messy way multiple times.
  • Warming the tortillas is the difference between a burrito that holds and one that falls apart in your hands.
  • Let the mushrooms actually brown instead of stirring constantly or they'll just release water and steam.
03 -
  • Press down gently on the rolled burrito with your palm before grilling to compact the filling and keep it from sliding around.
  • If your tortillas keep tearing, they're either too cold or too dry, warm them with a damp paper towel in the microwave for 15 seconds.
  • Grate your own cheese instead of buying pre-shredded because it melts smoother without the anti-caking coating.
Go Back