Satisfying burritos filled with mushrooms, black beans, corn, and cheese in soft tortillas for a hearty 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, 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
02 - Stir in mushrooms and bell pepper. Cook for 5 to 6 minutes until mushrooms are golden and peppers are soft.
03 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally.
04 - Remove from heat. Stir in lime juice and fresh cilantro.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Spoon an equal portion of vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings as desired.
07 - 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.
