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