Sautéed mushrooms, black beans, and sweet corn wrapped in soft tortillas with melted cheese and fresh cilantro.
# 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
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the diced 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 bell pepper. Cook for 5-6 minutes until the mushrooms are golden brown and peppers are tender.
03 - Add corn kernels, black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally until well combined.
04 - Remove from heat. Stir in lime juice and fresh cilantro until evenly distributed.
05 - Warm the flour tortillas in a dry skillet or microwave until pliable and warm.
06 - Spoon an equal portion of the vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese and add optional toppings as desired.
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 1-2 minutes for a crispier exterior.
