Soft tortillas filled with sautéed mushrooms, black beans, corn, and cheese for a satisfying vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 9 oz button mushrooms, sliced
02 - 1 medium red bell pepper, diced
03 - 1 small red onion, finely chopped
04 - 1 cup corn kernels, fresh or frozen
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh cilantro, chopped
→ Beans and Fillings
07 - 1 can black beans (14 oz), drained and rinsed
08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 4 large flour tortillas (10-inch)
→ Spices and Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1 lime
→ Optional Toppings
17 - 1 avocado, sliced
18 - 1/2 cup salsa
19 - 1/4 cup sour cream
# How To Make:
01 - Heat olive oil in a large skillet over medium heat. Add red onion and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Stir in sliced mushrooms and diced bell pepper. Cook for 5 to 6 minutes until mushrooms are golden and peppers are tender.
03 - Add corn kernels, drained black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 to 4 minutes, stirring occasionally.
04 - Remove from heat and stir in lime juice and fresh cilantro. Adjust seasonings to taste.
05 - Warm tortillas in a dry skillet or microwave until pliable and easy to fold.
06 - Spoon equal portions of vegetable-bean mixture onto each tortilla. Sprinkle with shredded cheese. Add optional toppings as desired. Fold sides inward and roll tightly into burrito shape.
07 - Serve immediately, or grill burritos seam-side down in a hot skillet for 1 to 2 minutes for a crispier exterior.
