Walnut Mushroom Burritos
Alejandra Graf For Hip Latina [1]
Ingredients
- 1 tablespoon neutral-tasting oil
1/2 cup white onion, chopped
1 cup cremini mushrooms, finely chopped
3/4 cup raw walnuts, minced
1 teaspoon salt
1 1/2 teaspoon ground chili
1 teaspoon ground cumin
1 1/2 cup cooked black beans, kidney beans, or pinto beans
4-6 flour tortillas
1 mashed avocado or guacamole
Kale leaves, washed, dried and cut
Directions
- Over medium heat, warm up a skillet, and add the neutral-tasting oil and the onion.
- Let the onion turn translucent, being careful not to burn it.
- Add the finely chopped cremini mushrooms and the minced walnuts. Stir constantly and add the salt, chili, and cumin.
- Cook until fragrant and add the beans.
- To prepare the burritos, heat the flour tortillas on a skillet or a griddle. Heat them lightly as you will need them to be flexible.
- When the flour tortillas are ready, spoon one or two tablespoons of the mushroom walnut mixture in the middle. Place a tablespoon of avocado on one side of the mixture, and a couple of kale pieces or other green on the other side.
- Roll over tightly and cut through the middle. Serve immediately.
Information
- Category
- Main Dishes
- Cuisine
- Mexican
- Yield
- 4-6 servings
- Total Time
- 34 minutes, 59 seconds