Recipe - Black Bean Spinach And Mushroom Burritos

1 Onion; chopped fine
One half pound Mushrooms; chopped fine
1 tablespoon Vegetable oil
1 bn Spinach; (about 1 pound),
; coarse stems
; discarded, washed
; well and spun dry
2 Garlic cloves
One fourth cup Water
1 cup Canned black beans; rinsed
well and
; drained
1 teaspoon Fresh lemon juice
2 Scallions; chopped fine
Three fourths cup Coarsely grated pepper Jack
cheese; (about 5 ounces)
One half cup Canned mild enchilada sauce
Two; (10inch) flour
; tortillas, or four
; 8inch

ACCOMPANIMENT
Sour cream

In a heavy skillet cook onion and mushrooms in oil over moderate heat,
stirring, until golden. Add spinach and garlic and cook, stirring,
until spinach is wilted, about 30 seconds. Stir in water, beans,
lemon juice, scallions, pepper Jack, and salt to taste and cook,
stirring, until cheese is melted.

In a small saucepan heat enchilada sauce.

Heat a dry skillet (large enough to hold 1 tortilla) over moderately
high heat until hot. In skillet heat tortillas, 1 at a time, turning
frequently, 30 seconds, or until softened, and transfer to a work
surface. Divide filling between tortillas and roll up burritos.

Spoon sauce over burritos and serve with sour cream.

Serves 2.

Gourmet January 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.