from The Supermarket Vegan by Donna Klein

6 (10-inch) flour tortillas (I chose whole wheat)
1 tbsp extra-virgin olive oil
1 medium red or yellow onion (about 6 ounces), sliced into thin half-moons
1 medium red bell pepper (about 6 ounces), cored, seeded, and cut into thin strips
8 ounces sliced cremini mushrooms
2 cloves garlic, finely chopped
1/4 tsp salt, or to taste
1/2 tbsp chili powder, or to taste
1 c rinsed, drained canned pinto beans
6 tbsp prepared tomatillo salsa (salsa verde)
freshly ground black pepper, to taste
cayenne pepper, to taste (optional)
1/4 c chopped fresh cilantro (Ich don’t think so)

Preheat the oven to 350F. Wrap tortillas in foil and place in oven 15 minutes.

Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until lightly browned, about 7 minutes. Reduce the heat to medium and add the remaining 1/2 tablespoon oil, the mushrooms, garlic, and salt; cook, stirring, until mushrooms begin to release their liquids, about 4 minutes. Add the chili powder and cook, stirring, until the liquids from the mushrooms have evaporated, about 4 minutes. Add the beans, salsa, black pepper, and cayenne (if using); cook stirring, until heated through, about 3 minutes. Remove from the heat and add the cilantro, stirring well to combine. Season with additional salt and black pepper, if necessary.

To assemble, place one heated tortilla on each of 6 dinner plates. Spoon equal portions (about 1/2 cup) of the mushroom mixture down the center of each tortilla. Roll up each tortilla from the edge nearest you, tucking in the sides as you roll. Serve at once. Makes 6 servings.

Burrito night happens about once a week in this house. This was a really nice departure from our typical black beans with red salsa-laden go-to. I was intrigued by the mushrooms, as well as the green salsa. I found a locally made one, that has such a great flavor. It will definitely be making a regular appearance on burrito (as well as Daiya cheese nacho) nights to come. The mushrooms weren’t as weird as I’d expected them to be in a burrito. They went really well with the garlic, and lent themselves well to the wrappage. Red peppers were nice and mellow, and almost brought a sweetness to the burritos. I might add more garlic next time (I’ve been trying to take it easy on the garlic, especially when trying a new recipe). Of course, using cilantro is going to add another dimension of flavor to this dish, one that I need not explore. But if you’re into that sort of thing, go for it.
Oh, and about using the oven to heat those tortillas, why not save some energy and wrap them in a tea towel (or large cloth napkin like I did), set them on a plate, and zap them for 30-45 seconds? Works like a charm.
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