Ingredients
- A single tablespoon of oil for a hint of richness
- An 8-ounce packet of finely chopped portobello mushrooms
- A diced onion, adding depth to the dish
- Black beans from a 15-ounce can, thoroughly rinsed and drained
- Diced tomatoes from a 14.5-ounce can, drained with a touch of reserved juice
- A tablespoon of flavorful chorizo sausage seasoning for a spicy kick
- A bag of freshly chopped spinach, weighing 16 ounces
- Eight warmed 10-inch flour tortillas for wrapping and enjoying
Step 1
In a skillet, heat oil until it sizzles over medium heat. Toss in the mushrooms and onions, cooking until the mushrooms start to soften, which should take around 5 minutes. Mix in the beans, diced tomatoes, and a couple of tablespoons of the reserved tomato juice. Season with the flavorful chorizo sausage seasoning and stir continuously for about 4 minutes. Introduce the spinach and let it cook until it wilts, which usually takes around 5 minutes.
Step 2
For assembling the tasty wraps, spoon a generous portion of the vegetable medley onto the center of a warmed tortilla. Begin folding in the outer edges starting from the middle edge of the tortilla, then roll inwards towards the filling until it's all snugly wrapped up. Repeat this process with the rest of the tortillas and filling.
Extra Tips & Suggestions
- 1. Keep your veggies fresh by storing them in airtight containers or reusable silicone bags.
- 2. Utilize the vertical space in your refrigerator by using stackable bins or hanging organizers for smaller items like herbs and sauces.
- 3. Freeze extra veggies like bell peppers and onions by chopping them up and storing them in labeled freezer bags for a quick and easy addition to your burritos.
