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Mushroom and Black Bean Burritos

Mushroom and Black Bean Burritos


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Ingredients

  • 2 red bell peppers, cut into strips
  • 10 ounces crimini mushrooms, sliced
  • 10 ounces button mushrooms, sliced
  • 1 tablespoon chili powder
  • 1 15-ounce can black beans, drained
  • 3/4 cup purchased tomatillo salsa
  • 1/2 cup chopped fresh cilantro
  • 6 9- to 10-inch-diameter 98% fat-free flour tortillas
  • 6 tablespoons crumbled goat cheese

Recipe Preparation

  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.

  • Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.

Reviews Section

Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas

Mexican food. The obsession is so thick, you can cut it with a knife. With Cinco de Mayo coming up, tacos, burritos, and enchiladas are basically all I can think about. Let&rsquos be real: there&rsquos just no getting sick of Mexican food, so why not turn a single day of feasting on Mexican-inspired meals into a week? Or even a month? Cinco de Año? Don&rsquot mind if I do! The &ldquoUgh, I&rsquom tired of eating all these delicious burritos,&rdquo is a conversation that just never takes place in this reality, so way I see it, let&rsquos make the celebration last as long as possible.

Back in my college days, I worked as an administrative assistant for a plumbing & heating company (probably my favorite job aside from this one!). Because I rarely had the forethought to bring food to work for lunch, I&rsquod typically pick up a couple enchiladas on an errands run. Which meant the roof of my mouth was perpetually burned, because honestly, who waits for a delicious enchilada to cool off prior to consuming? No one. Molten lava encho just hurts so good.

While I&rsquom all about a good pulled pork or chicken enchilada, I can always dig a vegetarian Mexican-inspired meal, especially when packed with hearty fresh ingredients like mushrooms, bell pepper, yellow and zucchini squash, and black beans. Just thinking about the soft tortillas that turn into heaven goo when drenched in sauce create an epic face meld makes me go into a mind trance.

These enchiladas are filling without weighing you down or making you feel overly stuffed. You can change up the vegetable filling based on what you have on hand &ndash for instance, consider adding yellow or red onion, broccoli, spinach, kale, cauliflower, sweet potato, butternut squash, etc. You can even use leftover sauteed, grilled, or roasted veggies to make recipe prep a real cinch!

I used Daiya Mozzarella-Style Shreds (with a little spritz of Cheddar-Style Shreds) for the cheese portion of this rigamarole. For those of you who are unfamiliar with Daiya&rsquos products, they are all gluten-free, soy-free, nut-free, and dairy-free. The shreds are made primarily with tapioca flour, non-GMO canola oil, coconut oil, and pea protein, making them a healthful alternative to dairy products. I&rsquove found many dairy-free mock cheeses tend to include soy, which I try to avoid. The shreds give the enchiladas such rich, cheesy flavor, making this a super comforting, yet nutritious, meal.

If you&rsquore new to enchilada-making, it&rsquos a real cinch. Simply sauté the veggies, then give each tortilla a quick soak in some enchilada sauce &ndash this ensures the tortillas get nice and soft while baking in the oven for optimal goo factor. Put a little bit of the veggie mixture in the center of each tortilla, roll them up, and stick them in a casserole dish. Douse everything liberally with enchilada sauce (much of the moisture bakes off in the oven, so it&rsquos fine to go sauce crazy here), sprinkle with cheese, and bake!


This recipe can easily be vegan so long as you use vegan tortillas. I used gluten-free tortillas that contain eggs, so just be sure you read the ingredient label when selecting tortillas for a vegan enchilada bake. You can also use corn tortillas if that&rsquos your preference, or even go so far as to make cauliflower tortillas to keep the recipe grain-free.

Because most store-bought enchilada sauces contain sugar, you can whip up a healthier sugar-free version by following this recipe from The Iron You for Homemade Paleo Enchilada Sauce or even go with my homemade Chile Colorado Sauce.


Black Bean Burrito

Drain rinse and dry the black beans. 14 cup chopped onion 1 can 15 ounces black beans rinsed and drained 1 cup salsa 16 corn or flour tortillas 6 to 8 inches.

Skinny Chicken And Black Bean Burritos Recipe Bean Burritos Recipes Bean Burritos Recipe

Off the heat add the beans.

Black bean burrito. Frijoles Refritos Black Bean Purée In a large non-stick skillet over medium heat soften the garlic in the oil. A bowl of steaming hot rice topped with savory beans and each and every taco topping you want salsa avocados cilantro guacamole jicama lettuce or cabbage. In a bowl mix together the black beans rice paprika garlic powder salt and hot sauce.

Remove from heat stir cilantro into the sauce and let cilantro wilt about 5 more minutes. Heat your tortilla in an oven at 400 degrees Fahrenheit for about 3-4 minutes to warm up. Drain and rinse the black beans.

With a potato masher crush the beans. The common bean the species that includes black as well as pinto kidney and cranberry beans was first cultivated in southwestern Mexico around 7000 years ago. Cut cream cheese into cubes and add to skillet with salt.

How to make black bean burrito bowls Start with whipping up a batch of avocado salsa verde in your food processor or blender. In the center of your heated tortilla place a layer of all the ingredients as desired. Heat oil in a 10-inch skillet over medium heat.

Place onion bell pepper garlic and jalapenos in skillet cook for 2 minutes stirring occasionally. Pour beans into skillet cook 3 minutes stirring. Step 4 Fill each tortilla with 12 cup cooked rice and 13 cup bean mixture.

Simmer for 5 minutes over medium heat until the beans form a thick paste. Heres the thing with a burrito bowl it can be made in 15 minutes with pantry items and toppings from the fridge. Add the bay leaves cumin oregano smoked paprika chile pepper tomato paste salt water and black beans to the electric pressure cooker.

Slice up your peppers and stirfry them in a heated cast iron skillet. Fold into a burrito fold the bottom up then fold one side over and the then. Add the water and bring to a boil.

Cook until beans and pepper are heated through about 3 to 4 minutes. Canned beans reheated frozen cooked rice prepared salsa. Cook for 2 minutes stirring occasionally.

Season with a bit more salt and chili powder and enjoy. To build the burrito bowls start by adding some lettuce then a bit of rice black beans corn salsa grape tomatoes half of an avocado for each bowl and pickled or raw red onion slices. Stir black beans and tomato sauce into contents of skillet.

Cook at high pressure for 27. Bring to a simmer reduce heat to low and cook until flavors blend about 10 minutes. Prepare the burritos Make a small 2 inch tear in the top of the brown rice bag and microwave for 1 minute.

Black beans explained. Add the black beans and diced pepper to the skillet with the tofu mixture and toss to combine. For the black beans.

You can also store all of the burrito bowl components separately in the refrigerator for up to 3 days.

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Mushroom & Bean Burritos

* If you can’t find Mexe Beans, red kidney or black beans will also work well.

Ingredients

    1 tbsp vegetable oil 1 brown onion, sliced 2 garlic clove, crushed 400g portabella mushrooms, sliced 1tsp Mexican spice mix 1 x 425g can Mexe beans 8 wholemeal tortillas ¼ cup chopped fresh coriander 1 avocado, thinly sliced 2 tomatoes, thinly sliced ½ small iceberg lettuce, shredded Vegan sour cream or cream cheese (optional) Vegan cheese, shredded (optional)

Directions

Step 1

Heat oil in a large frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion is translucent.

Step 2

Add mushrooms and spices and cook, stirring frequently for 5 minutes or until mushrooms are just tender. Stir in beans and cook for 10 minutes until sauce reduces and thickens. Stir in coriander.

Step 3

Remove tortillas from their packet, place on a microwave-safe plate & microwave for 40seconds.

Step 4

Spoon the mushroom & bean mixture in the middle of the tortilla and top with cheese, sour cream/cream cheese, avocado & tomato slices and lettuce. Roll up firmly to enclose the filling & serve.

* If you can’t find Mexe Beans, red kidney or black beans will also work well.


Mushroom & Black Bean Enchiladas w/ Siete Foods Burrito Wraps

Looking to spice up your dinner routine? How about some saucy, crispy, veggie packed, FLAVORFUL . Mushroom & Black Bean Red Enchiladas. Mouth watering yet ? Mine sure is.

The beauty of this recipe? You can custom fill these to you and your family's liking ! My expert opinion. load em up with allllll the toppings. Extra avocado for me please.

4 Siete Foods Burrito Wraps . ( found at Whole Foods!)

1 jar Siete Foods Red Enchilada Sauce ( found at Whole Foods)

1 cup raw cashews ( soaked for a minimum of 4 hours)

1 tbsp fresh lime juice ( about ½ a lime)

Optional: ½ tbsp – 1 tbsp siracha / hot sauce if you like spicy

1 tbsp olive or avocado oil

1 can organic black beans ( drained and rinsed )

2 cups baby bella/ cremini mushrooms ( De-stemmed, rinsed and sliced)

Optional Toppings: Miyokos Vegan Mozzarella, Avocado, Pico De Gallo, Cilantro, Extra Drizzle Hot Sauce

Preheat your oven to 375 F. You will need a large skillet and a 9x13 casserole dish and a clean/ dry cutting board to roll your enchiladas.

Drain and rinse your cashews and add to blender. Add your entire jar of enchilada sauce into your blender, along with lime juice and hot sauce ( if using). Blend on high until super creamy. Taste and adjust salt, hot sauce, or lime. Set aside.

In your large skillet, warm oil over medium heat. Once oil is hot add your diced onions. Saute until translucent, about 5 minutes. Add your sliced mushrooms and saute 2 more minutes. Turn off and slide skillet off hot burner. Add your black beans, sundried tomatoes and spinach. You want your vegetables slightly cooked but not done as they will continue to cook in oven. Set aside.

Spread ½ cup of your blender enchilada sauce onto the bottom of your casserole dish so that the bottom is entirely coated by a thin layer of sauce.

Take another ½ cup of sauce and pour into your skillet. Mix the sauce into the vegetables until all is evenly coated.

Place one burrito wrap directly onto your oven rack for 1 minute. This will help to warm them to make easier to roll. Carefully remove the burrito wrap and lay flat on your clean cutting board.

Scoop a heaping ½- ¾ cup vegetable mixture onto the lower half of your burrito ( side closest to you.) Watch this video for guidance on placement and rolling.

After you roll the first one place it into your casserole dish, seam side down to keep secure, you will line up each burrito side by side.

Repeat these steps from warming your burrito – placing into casserole dish until you have rolled 4 burritos and they are all in your dish.

Now spoon the leftover sauce over the middle top of the enchiladas. Very lightly coat any exposed tortillas with olive oil using a brush or an olive oil spray so that they crisp nicely in the oven.

Bake for 25- 35 minutes, or until tortillas are baked to your desired crispiness. If adding vegan cheese , add on top of burritos with about one minute left in your baking process. Remove from oven when ready!


Black Bean and Mushroom Quesadillas

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Create a personalized feed and bookmark your favorites.

Wendy Terwilliger and her partner collaborated on this mushroom recipe, a result of their mutual love for cooking with and eating many kinds of mushrooms. Terwilliger notes that they cook with approximately 20 varieties of wild mushrooms, particularly enjoying the smoky chanterelle mushrooms.

Ingredients

Salsa

  • 1 pineapple, peeled and sliced into 1/2-inch-thick rings
  • 1 ripe mango, chopped
  • 1 large tomato, peeled and chopped
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 to 3 jalapeno chiles, seeded and chopped, or to taste
  • 3 Tbs. chopped cilantro

Quesadillas

  • 2 Tbs. olive oil
  • 1 small onion, diced
  • 2 cups chanterelles or other mushrooms such as cremini or porcini, chopped
  • 1 Tbs. minced garlic
  • 1 to 3 jalapeno chiles, seeded and chopped, or to taste
  • 1 14.5-oz. can black beans, drained and rinsed
  • 1 tsp. chipotle powder or chipotle en adobo, or to taste
  • 3 Tbs. chopped cilantro
  • 6 whole wheat flour tortillas, one per quesadilla
  • About 1 cup grated low-fat or regular cheddar cheese

Preparation

1. Grill or broil the pineapple rings until lightly browned on both sides. Chop into cubes, and mix with the remaining ingredients. Refrigerate overnight to allow flavors to meld.

2. Heat the oil in a large skillet over medium heat, and sauté the onion and mushrooms until the onion begins to soften, for about 5 minutes. Add the garlic and jalapeños, and continue to sauté for 1 minute more. Add the black beans, chipotle en adobo, cumin, salt and pepper, and reduce the heat to low. Cook, stirring, until heated through. Add the cilantro, and adjust seasonings to taste.

3. Place 1 tortilla on a flat surface, and spoon about 1/3 cup mushroom-bean mixture onto one-half of the tortilla. Sprinkle on about 2 tablespoons of cheese. Fold the unfilled half over the filling, and set aside. Repeat until the filling mixture is used up.

4. Spray a nonstick skillet with nonstick cooking spray, and heat the skillet. Heat the quesadillas on the filled sides until browned, for about 3 minutes. Turn over, and brown the second sides. Spray the skillet as needed with nonstick cooking spray. Place quesadillas on individual plates, and top generously with the salsa.


Vegan Black Bean Burrito Fillings

Brown rice cooked in mushroom broth is the foundation of this meal. Cooking rice in broth instead of water infuses it with a savory taste and makes it a little more special.

Next are the black beans. I prefer to cook them from scratch, but you can definitely use canned beans as well. You can also sub them out for pinto, or upgrade this recipe with herby homemade refried beans instead.

Guacamole adds the creamy richness to this vegan black bean burrito, as well as acts as the glue that holds all the other elements together.

The mango salsa is the cherry on top. It’s a super simple, zingy condiment that adds an element of surprise and creates a balance of sweet and savory flavors. Much to my chagrin, I can’t handle spicy food, so I don’t add jalapeños to salsa. But if you like things hot, go ahead and add some diced jalapeño to this.

Be sure to use ripe mangoes here, since unripe mangoes don’t have much flavor. I’ve found that most supermarkets carry unripe mangoes (much like avocados), which is perfectly fine. Just leave them out on the counter for a few days and they will ripen over time.

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5-Ingredient Vegetarian Black Bean Freezer Burritos

This post may contain affiliate links, please see my privacy policy for details.

These 5-ingredient vegetarian black bean freezer burritos are perfect for making a big batch of and then having for lunches throughout the week. I have just recently discovered the power of the freezer burrito, having a delicious burrito all ready to go and warm in a few minutes – it’s amazing!

Whomever I tell about my amazing ‘new’ discovery laughs at me because apparently everyone else has known about the magic of freezer burritos for years and has been keeping it a secret from me? Whatever the reason that I’m so late to this trend, I don’t care. I am serious in love with it.

Freezer burritos are great, you take half an hour one day to assemble them, and then store them in the freezer. Then, when you’re in need of a quick lunch, all you do is go to your freezer, take out a burrito and warm it and viola, you have yourself a delicious burrito.

Can I share something weird with you guys? I really don’t like the taste of microwaved meat, especially chicken! It’s so bad, but I just simply cannot eat it, the flavor isn’t the same and it just grosses me out, so when it comes to microwaving lunches, I’m ALL ABOUT VEGETARIAN options, which is why I made these freezer burritos vegetarian.

They’re filled with a delicious combination of black beans, brown rice, salsa and cheese, and then wrapped in a super soft burrito.

My hubby helped make the burritos as you can see above! Major props to him this week – it’s been so crazy busy, and he even brought me dinner when I was having a super late meeting this week, it was super sweet.

After you make your burritos, you wrap them in plastic wrap and store them in a ziplock bag in the freezer. Then when you need lunch, you just take it out of the freezer and microwave it (I shared on snapchat, username: sweetphi me enjoying these vegetarian freezer burritos this week!)


1. Healthy chicken and black bean tostadas

On the most recent episode of Cook With Us, we challenged cookbook author and writer Lesley Téllez to create a healthy Mexican meal&hellipwith a couple of stipulations. It had to be high in protein, couldn’t involve tacos or burritos, and it had to be made in 30 minutes. She whipped up these chicken tostadas. One of the main components is homemade refried black beans, which are surprisingly easy to make.

Watch the video to get the full recipe.


I often strategize with people on how to cut down on what they spend on food. Usually, they easily understand cooking at home more and eating out less is good for their pocketbook. They also get that planning meals to cook at home is a big help to make that happen.

Often when I suggest eating more beans and lentils I’m met with either, “I don’t like beans” or a wrinkled nose.

I think this is because of a lack of knowledge. There are so many different ways to cook beans & lentils that you have a different tasty lentil or bean recipe every day of the month.

To prove this to you I went to the internet and searched blogs for tasty, cheap bean and lentil recipes. I am sure you can find a few you will want to try.


Watch the video: Τορτίγιες. Μπουρίτο με κοτόπουλο. Tasteat - Αλέξανδρος Πατρινός


Comments:

  1. Costel

    Authoritative response, the temptation ...

  2. Nefertum

    Really interesting. I would like something else about the same.

  3. Destrey

    And where the logic?

  4. Shakagis

    Can't believe you :)

  5. Anwyl

    In my opinion you commit an error. Let's discuss. Write to me in PM, we will talk.

  6. Zolocage

    On mine it is very interesting theme. I suggest you it to discuss here or in PM.

  7. Deen

    And I believe her !!!



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