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Easy Weeknight Veggie-and-Bean Burritos
These fast, tasty burritos are good and good for you!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●wooden spoon
📝 Preparation Steps
1
Heat oil in a small saucepan over medium heat. Add onion and garlic. Season with salt. Cook, stirring occasionally, until tender, 4 to ⏱️ 6 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms have released their liquid and are soft, 4 to ⏱️ 6 minutes. Add chili powder and cook, stirring, until starting to darken, ⏱️ 30 seconds to ⏱️ 1 minute. Add beans and stock and cook, mashing a few of beans with back of a wooden spoon, until liquid is thickened slightly and beans are warm, 1 to ⏱️ 2 minutes. Stir in lime juice and season with salt.
garlic, chopped2 cloves
2
Spoon rice, bean mixture, spinach, and desired toppings down centers of tortillas, dividing evenly. Fold short ends of tortillas inward toward filling (this prevents the filling from spilling out of the sides). Fold one long side over filling. Place your fingers across fold, holding tortilla over filling, and push edge against filling to make sure the fold is tight, then roll burrito closed. Serve with extra shredded Cheddar or Monterey Jack, sour cream, cilantro, salsa, and guacamole alongside.
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