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Mexican · Main
Mushroom and Pinto Bean Burritos
Browned onion and pepper, juicy cremini mushrooms and pinto beans are seasoned with chili powder and tomatillo salsa, then rolled into warm flour tortillas. Hearty and quick.
- YieldServes 6
- Hands-on25 min
- Total53 min
- Difficulty
Ingredients
- 6flour tortillas, 25 cm
- 1 tbspextra-virgin olive oil, divided
- 1onion, medium red or yellow, about 170 g, cut into thin half-moons
- 1red bell pepper, medium, about 170 g, cored, seeded and cut into thin strips
- 225 gcremini mushrooms, sliced
- 2 clovesgarlic, finely chopped
- ¼ tspsalt, or to taste
- ½ tbspchili powder, or to taste
- 1 cuppinto beans, canned, rinsed and drained; black beans also work
- 6 tbsptomatillo salsa, green salsa verde, store-bought
- to tasteblack pepper, freshly ground
- to tastecayenne pepperoptional
- ¼ cupcilantro, chopped
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