These burritos are so delicious and ooey-gooey cheesy, your kids won't even notice they're healthy, too! And better yet, they're so simple to make - just 20 minutes start to finish. Leftover filling is also perfect stirred into scrambled eggs the next day.
8 oz mushrooms, stems trimmed and sliced
5 oz baby spinach leaves
2 cups cooked brown or white rice (or frozen)
1 15 oz. can black beans
1 cup shredded Monterey Jack cheese
4-6 flour or corn tortillas
kosher salt and freshly ground pepper
Heat a large sauté pan over medium heat. Add the sliced mushrooms to the dry pan and sauté for 5 minutes, stirring occasionally. When the mushrooms begin to give off moisture, stir in the baby spinach leaves. Cook until the spinach has wilted, 2-3 minutes. Add the rice and black beans and cook until warmed through, then stir in the Monterey Jack cheese until it melts. Season with salt and pepper to taste.
Warm the tortillas, either in the microwave, in the oven (wrapped in foil), or by warming each side for 30 seconds in a hot frying pan. Then fill with the mushroom-spinach mixture, roll into a burrito, and enjoy!
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the Fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.