Flavorful vegetarian burritos with mushrooms, black beans, corn, and cheese in soft tortillas.
# Components:
→ 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
# Method:
01 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped red onion and sauté for 2 minutes until softened.
02 - Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
03 - Stir in sliced mushrooms and diced bell pepper. Cook for 5-6 minutes until mushrooms are golden and peppers are tender.
04 - Add corn kernels, drained black beans, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes, stirring occasionally.
05 - Remove from heat. Stir in lime juice and 2 tablespoons fresh cilantro.
06 - Warm 4 large flour tortillas in a dry skillet or microwave until pliable.
07 - Spoon equal portions of the vegetable-bean mixture onto each tortilla. Sprinkle with 1 cup shredded cheese.
08 - Add optional toppings as desired: sliced avocado, salsa, or sour cream.
09 - Fold the sides over and roll up each tortilla tightly to form a burrito.
10 - Serve immediately, or grill the burritos seam-side down in a hot skillet for 1-2 minutes for a crispier exterior.
