Twisted Mad Mex Style Spinach and Portabello Burrito
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 3 medium sized portabello mushrooms, gently cleaned and sliced
- 946.36 ml fresh spinach, cleaned and stems removed
- 3 garlic cloves, minced
- 59.14 ml white onion, minced
- 157.80 ml long grain rice, plain
- 315.37 ml chicken stock
- 118.29 ml diced tomato
- 4.92 ml ground cumin
- 425.24 g can black beans, drained and rinsed
- 9.85 ml salt
- 4.92 ml pepper
- 4 tortillas, fresh and warm
- 118.29 ml diced scallion
- 59.14 ml shredded monterey jack cheese
- 59.14 ml Mexican crema
- 22.18 ml adobo sauce, from a can of Chipotle Peppers
- 2.46 ml honey
- 4 slice bacon, cooked and crumbled
- salt
- pepper
directions
- To start the rice, put chicken stock in a heavy pot and bring to a boil. Add rice and tomatoes. Season with a little salt and pepper. Reduce heat to a low simmer and cover. Simmer for about 15 minutes. Add the black beans and cumin. Simmer for another 3-5 minutes, or until all liquid is absorbed. You may want to hit it with just a bit more salt and pepper to your liking.
- Warm Olive Oil in a skillet at medium high heat. Add onion and cook for about 2 minutes, until translucent. Add garlic, spinach and mushrooms. Lower heat to medium. Cook until spinach is wilted and mushrooms are cooked through. Do not burn the garlic!
- Mix together the crema, adobo sauce, and honey in a bowl. Season to your liking with salt and pepper.
- To assemble the burrito, scoop the spinach-mushroom mixture and rice-bean mixture into a tortilla. Add a sprinkle of cheese, some bacon pieces, chopped scallions, and a drizzle of the crema sauce. Roll your burrito and enjoy!
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>