Hearty Vegetarian Mushroom Burritos (Printable)

Wholesome burritos filled with mushrooms, black beans, corn, and cheese in soft tortillas for a satisfying meal.

# 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 & 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 & 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

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until softened.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in sliced mushrooms and diced bell pepper. Cook for 5 to 6 minutes until mushrooms are golden and peppers are tender.
04 - Add corn kernels, drained black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and fresh cilantro.
06 - Warm tortillas in a dry skillet or microwave until pliable and warm.
07 - Spoon equal portions of vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings if desired.
08 - 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.

# Expert Suggestions:

01 -
  • It transforms basic pantry staples into something that tastes like you spent all afternoon cooking.
  • The mushrooms get golden and almost bacon-like when you don't crowd the pan.
  • You can prep everything in one skillet, which means almost no cleanup.
  • It's filling enough that even the non-vegetarians at my table never ask where the meat is.
02 -
  • Don't overcrowd the pan with mushrooms or they'll release too much moisture and steam instead of browning.
  • Warming the tortillas is non-negotiable, cold tortillas crack and fall apart the second you try to fold them.
  • If your filling is too wet, let it cook an extra minute or two uncovered to evaporate some liquid before assembling.
03 -
  • Taste the filling before you assemble and adjust the lime, salt, or spice level to your preference.
  • Use a large tortilla and don't overfill it, less is more when it comes to rolling a burrito that actually stays closed.
  • If you're making these for a crowd, set up a burrito bar and let everyone build their own with all the toppings laid out.
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