Flavorful burritos filled with sautéed mushrooms, black beans, and sweet corn, offering a satisfying vegetarian meal.
# What You 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
05 - 2 cloves garlic, minced
06 - 2 tbsp 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 tbsp olive oil
11 - 1 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - Juice of 1 lime
→ Optional Toppings
17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
02 - Stir in mushrooms and bell pepper. Cook 5–6 minutes until mushrooms are golden and peppers are tender.
03 - Add corn, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook 3–4 minutes, stirring occasionally, until heated through.
04 - Remove from heat. Stir in lime juice and fresh cilantro until evenly distributed.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Spoon equal portions of vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings if desired.
07 - Fold sides over and roll each tortilla to form a burrito. Serve immediately or grill seam-side down in a hot skillet 1–2 minutes for a crispier exterior.
