Hearty burritos with sautéed mushrooms, black beans, corn, and cheese wrapped in soft flour tortillas.
# What You Need:
→ 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 tablespoons 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 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon 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 the onion and sauté for 2 minutes until softened.
02 - Add the garlic and cook for 30 seconds until fragrant.
03 - Stir in the mushrooms and bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden and the peppers are tender.
04 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 3 to 4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm the tortillas in a dry skillet or microwave until pliable.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese.
08 - Add optional toppings as desired including avocado, salsa, and sour cream.
09 - Fold the sides over and roll up each tortilla to form a burrito.
10 - Serve immediately, or grill the burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.
