So anyways, last night for dinner, I made Black Bean and Mushroom Burritos. I created this recipe a few weeks ago, smoky spiced mushrooms and spicy black beans sounded like it would be a great combination. Somehow or another, I forgot about it until I was making my grocery list for this week. This meal was incredibly easy, pretty dang nutritious, and super yummy – it got the omnivore’s seal of approval too. What more can you ask for?
Black Bean and Mushroom Burritos
1/4 onion, diced
3 garlic cloves, minced
1/2 package button mushrooms, sliced
2 cup black beans, cooked
1 cup cooked brown rice
chipotle chili powder
regular chili powder
Heat a few tablespoons of water in a skillet. Add onions, garlic and mushrooms and cook for about 5 minutes.
Season with chipotle chili powder, cumin, coriander, oregano, and salt. Cook until mushrooms and onions are soft.
Meanwhile, mix black beans and rice in a bowl. Season with regular chili powder, cumin, cayenne and salt.
Spoon bean and mushroom mixture in a warmed tortilla. Roll up!
If desired, brown on a skillet. Heat just a tiny bit of coconut oil in a small skillet (I'm talking less than 1/2 a tsp). Cook burrito on all sides, checking often, until golden brown.
Top with guacamole and salsa.
'Til next time.