A recent graduate of the French Culinary Institute in New York City, Virginia, or Ginny, created her blog Couple of Cooks a little over a year ago. It started as a place to share her favorite recipes and has expanded into a collection of...
Vegetarian recipes can often lack in color and flavor and usually consist of pasta or risotto. This dish is anything but boring. It is filled with sauteed mushrooms, salsa, black olives, beans and is topped off with sour cream and Monterey Jack cheese.
These burritos are the perfect weeknight meal for vegetarians or carnivores.
Mushroom and bean burrito recipe
2 tablespoons grapeseed oil
1 medium onion, finely diced
10 button mushrooms, sliced
1 tablespoon chili powder
1 (15-ounce) can white kidney beans, drained
1 (15-ounce) can chili beans
1 (15-ounce) can baked brown beans
1/2 cup corn
1 cup salsa (purchased or homemade)
1 tablespoon white vinegar
1 tablespoon brown sugar
Salt and pepper, to taste
1/2 cup sour cream
2/3 cup black olives, finely diced
2/3 cup green onions, finely diced
3/4 cup Monterey Jack cheese
8 (10 inch) flour tortillas
Heat 1 tablespoon grapseed oil in a Dutch oven set over medium-high heat.
Saute onions until lightly browned, about 10 minutes. Add sliced mushrooms and saute for 5 minutes or until golden in color. Stir in chili powder. Saute until juices evaporate, about 5 minutes.
Add beans, corn and salsa and cook for 3 minutes. Stir in white vinegar and brown sugar and cook mixture over medium-low heat for 15 minutes. Season to taste with salt and pepper.
Preheat oven to 350 degrees F. Spoon burrito filling down the center of each tortilla, dividing equally.
Sprinkle each with 1 tablespoon sour cream, 1 teaspoon olives and green onions and 1 tablespoon of cheese.
Gently roll tortillas up, enclosing filling.
Once all tortillas are filled, place them in a casserole dish and sprinkle the top with Monterey Jack cheese.
Bake burritos for 15 minutes or until the cheese is melted and golden in color.