The vegan burrito is packed full of so many 'good for you' items, you will not miss the meat! Don't let the seasoning fool you, it may say chorizo, but this is a medium hot chile-based spice.
Ingredients
- oil: 1 Tbsp
- portobello mushrooms: 1 pack (8 ounce pack, chopped)
- onion: 1 piece (diced)
- black beans: 1 can (15 ounce can, drained)
- tomatoes, drained and 2 tablespoons juice reserved: 1 can (14.5 ounce can, diced)
- chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®): 1 Tbsp
- bag chopped fresh spinach: 1 piece (16 ounce)
- flour tortillas, warmed: 8 piece (10 inch)
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
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Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.
