Vegetarian Burritos

Vegetarian Burritos These burritos are so delicious and simple to make - 20 minutes start to finish! The spinach-mushroom filling is packed with healthy, hearty ingredients, so you won't miss the meat at all.

Leftover filling is also perfect stirred into scrambled eggs the next day. Talk about a healthy way to start the day!
  • tick Gluten Free Option
  • tick Quick Dinner
  • tick Vegetarian


  • 8 oz mushrooms, stems trimmed and sliced
  • 5 oz baby spinach leaves
  • 2 cups cooked brown or white rice (or frozen)
  • 1 15 oz. can black beans
  • 1 cup shredded Monterey Jack cheese
  • 4-6 flour or corn tortillas
  • kosher salt and freshly ground pepper


Heat a large saute pan over medium heat. Add the sliced mushrooms to the dry pan and saute for 5 minutes, stirring occassionally. When the mushrooms begin to give off moisture, stir in the baby spinach leaves. Cook until the spinach has wilted, 2-3 minutes. Add the rice and black beans and cook until warmed through, then stir in the Monterey Jack cheese until it melts. Season with salt and pepper to taste.

Warm the tortillas, either in the microwave, in the oven (wrapped in foil), or by warming each side for 30 seconds in a hot frying pan. Then fill with the mushroom-spinach mixture, roll into a burrito, and enjoy!


Comments are moderated and will not appear until approved.
  • Maddy says:

    Skip the tortilla! That would make a great side just on it's own.