Tuesday, April 28, 2009

Black Bean, Spinach, and Mushroom Burritos

What a healthy and tasty treat this dish was! The filling cooks up quickly, in one large skillet, and packs a lot of flavor. I used whole wheat tortillas to assemble the burritos. This recipe maintains a mild flavor in terms of spiciness, but you can always add more heat with your favorite chile peppers or with a few dashes of Tabasco mixed in with the enchilada sauce.

Adapted from:
Black Bean, Spinach, and Mushroom Burritos, Gourmet Magazine

1 onion, finely chopped
½ pound mushrooms, finely chopped
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, finely chopped

¾ cup coarsely grated pepper Jack cheese (about 5 ounces)
Salt and freshly ground black pepper
½ cup canned mild enchilada sauce
6 (10-inch) flour tortillas
Accompaniment: Sour cream

In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in beans, lemon juice, scallions, pepper Jack, salt, to taste, and cook stirring, until cheese is melted.

In a small saucepan, heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

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