Mushroom Bean Burritos Recipe

5 1 1
Mushroom Bean Burritos Recipe
Mushroom Bean Burritos Recipe photo by Taste of Home
Publisher Photo

Mushroom Bean Burritos Recipe

Read Reviews
5 1 1
Publisher Photo
“The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads.” —Trisha Kruse, Eagle, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 6 servings.
Originally published as Mushroom Bean Burritos in Healthy Cooking October/November 2010, p61

Nutritional Facts

1 each: 310 calories, 7g fat (2g saturated fat), 10mg cholesterol, 798mg sodium, 47g carbohydrate (10g sugars, 9g fiber), 15g protein.

  • 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
  1. 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.
  2. Stir in the beans, salsa, chili powder and pepper sauce; heat through.
  3. Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Yield: 6 servings.
Originally published as Mushroom Bean Burritos in Healthy Cooking October/November 2010, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMushroom Bean Burritos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
julieg User ID: 7939303 172552
Reviewed Apr. 23, 2011

"I added a can of black beans with the refried beans and salsa to make it more filling, and it was excellent! Great recipe, thank you!"

Loading Image