Best 3 Mushroom Bean Burritos Recipes

Mushroom bean burritos are a vegetarian dish that is packed with flavor and nutrients. They are perfect for a quick and easy lunch or dinner, and they can be made ahead of time and stored in the refrigerator or freezer. The combination of mushrooms, beans, and spices creates a filling that is both satisfying and delicious, while the tortillas provide a soft and chewy wrap. With a variety of toppings and sauces to choose from, mushroom bean burritos are a versatile dish that can be customized to suit your taste.

Here are our top 3 tried and tested recipes!

MUSHROOM AND BLACK BEAN BURRITOS

Mushroom and Black Bean Burritos image

Categories Bean Mushroom Onion Sauté Low Fat Vegetarian Bell Pepper Winter Healthy Tomatillo Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 medium onions, sliced
2 red bell peppers, cut into strips
3 garlic cloves, minced
10 ounces crimini mushrooms, sliced
10 ounces button mushrooms, sliced
1 tablespoon chili powder
1 15-ounce can black beans, drained
3/4 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
6 9- to 10-inch-diameter 98%fat-free flour tortillas
6 tablespoons crumbled goat cheese

Steps:

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS

Black Bean, Spinach and Mushroom Burritos image

Make and share this Black Bean, Spinach and Mushroom Burritos recipe from Food.com.

Provided by Valerie in Florida

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

5 pieces bacon
1 onion, finely chopped
1/2 lb mushroom, finely chopped
1 tablespoon vegetable oil
1 lb fresh spinach
2 garlic cloves
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, finely chopped
3/4 cup grated monterey jack pepper cheese
1/2 cup grated cheddar cheese
salt
1 cup mild enchilada sauce
4 flour tortillas (8 inch)

Steps:

Cook bacon in heavy skillet, crumble and set aside.
In bacon oil, cook onion and mushrooms over moderate heat, stirring, until golden.
Add spinach and garlic and cook, until wilted.
Stir in water, beans, lemon juice, scallions, pepper jack cheese, cheddar cheese, bacon and salt to taste.
Cook, stirring until cheese is melted.
Heat tortillas in oven at 350 degrees for 10 minutes.
Place a few tablespoons of filling in center of burrito, fold sides and roll.
Place 1/2 enchilada sauce in bottom of a glass pan. Place rolled burritos in pan and place 1/2 enchilada sauce over them.
Cook for 20 minutes or until hot and bubbly.

MUSHROOM BEAN BURRITOS

Mushroom Bean Burritos image

"The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads." -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 medium sweet red peppers, thinly sliced
2 medium onions, sliced
1 pound small fresh mushrooms, quartered
1/4 cup water
1/4 cup vegetable broth
3 garlic cloves, minced
1 can (16 ounces) vegetarian refried beans
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon chipotle hot pepper sauce
6 whole wheat tortilla (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese

Steps:

In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated. , Stir in the beans, salsa, chili powder and pepper sauce; heat through. , Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 310 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 798mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 9g fiber), Protein 15g protein.

Tips:

Use a variety of mushrooms. This will give your burritos a more complex flavor and texture. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Don't be afraid to experiment with different beans. Black beans, pinto beans, and kidney beans are all good choices. You could also try using a mix of different beans.
Be sure to rinse your beans before cooking them. This will help to remove any dirt or debris.
Use a flavorful salsa. This will help to add some extra flavor and moisture to your burritos.
Don't overstuff your burritos. You want them to be able to close properly without falling apart.
Serve your burritos with your favorite toppings. Some good options include sour cream, guacamole, salsa, and shredded cheese.

Conclusion:

Mushroom and bean burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover rice and beans. So next time you're looking for a quick and easy meal, give these burritos a try.