Satisfying burritos filled with mushrooms, black beans, corn, and cheese in warm flour tortillas.
# Ingredient List:
→ 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, frozen, or canned and drained)
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 chopped red onion and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Stir in sliced mushrooms and diced bell pepper. Cook for 5 to 6 minutes until mushrooms are golden and peppers are tender.
03 - Add corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally. Remove from heat and stir in lime juice and fresh cilantro.
04 - Warm flour tortillas in a dry skillet or microwave until pliable and easy to fold.
05 - Spoon equal portions of vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese. Add optional toppings as desired including avocado slices, salsa, and sour cream.
06 - Fold the sides over and roll up each tortilla to form a burrito. Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.
