Vegetarian Burritos

Ingredients

• 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)

Preparation

1. 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. 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.
3. Kids Can Help: The kids can help scoop the mushroom mixture into the tortillas and then roll them up.