Flavorful vegetarian burritos with sautéed mushrooms, black beans, corn, and cheese wrapped in soft tortillas.
# What You'll 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 or frozen
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh cilantro, chopped
→ Beans and Fillings
07 - 1 can black beans, 14 oz, drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas, 10 inch
→ Spices and 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 - 1 lime, juiced
→ Optional Toppings
17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream
# How to Prepare:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 2 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in the sliced mushrooms and diced bell pepper. Cook for 5 to 6 minutes until the mushrooms are golden and the peppers are tender.
04 - Add corn kernels, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 to 4 minutes more, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm the flour tortillas in a dry skillet or microwave until pliable.
07 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla and sprinkle with shredded cheese.
08 - Top with avocado slices, salsa, or sour cream as desired.
09 - Fold the sides over and roll up each tortilla to form a burrito. Serve immediately or grill seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.
