Vegetarian Burritos

Oxmoor House
Vegetarian BurritosRecipe
Photo: Oxmoor House
These burritos are so flavorful and simple to make. Lunch comes together in 20 minutes. The spinach-mushroom filling is packed with healthy ingredients, but the ooey-gooey cheese is what sells kids on this combo.
Serves 8 (serving size: 1 burrito)


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Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 (8-ounce) package sliced fresh mushrooms
1 (6-ounce) package fresh baby spinach leaves
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 1/2 cups cooked long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained
4 ounces shredded reduced-fat 4-cheese Mexican blend cheese (about 1 cup)
8 (8-inch) whole-wheat flour tortillas
Fresh salsa (optional)


Hands-on: 22 Minutes
Total: 22 Minutes

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, jalapeño, and mushrooms; sauté 5 minutes, stirring occasionally. Gradually add spinach; cook 1 to 2 minutes, stirring until wilted. Stir in lime juice, salt, and cumin. Add rice and beans; cook, stirring constantly, 1 minute or until thoroughly heated. Add cheese, stirring until melted.

2. Warm tortillas according to package directions. Spoon about 2/3 cup mushroom mixture down center of each tortilla; roll up. Serve with salsa, if desired.

Kids Can Help: The kids can help scoop the mushroom mixture into the tortillas and then roll them up.

Created date

August 2012

Nutritional Information

Calories 229
Caloriesfromfat 0.0 %
Fat 4.6 g
Satfat 1.6 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 11.5 g
Carbohydrate 36.8 g
Fiber 4.4 g
Cholesterol 10 mg
Iron 2 mg
Sodium 487 mg
Calcium 211 mg