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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These burritos are so flavorful and simple to make. Lunch comes together in 20 minutes. The spinach-mushroom filling is packed with healthy ingredients, but the ooey-gooey cheese is what sells kids on this combo. Ingredients:
cooking spray |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and chopped |
1 (8-ounce) package sliced fresh mushrooms |
1 (6-ounce) package fresh baby spinach leaves |
1 tablespoon fresh lime juice |
1/2 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1 1/2 cups cooked long-grain brown rice |
1 (15-ounce) can black beans, rinsed and drained |
4 ounces shredded reduced-fat 4-cheese mexican blend cheese (about 1 cup) |
8 (8-inch) whole-wheat flour tortillas |
fresh salsa (optional) |
Directions:
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, jalapeño, and mushrooms; sauté 5 minutes, stirring occasionally. Gradually add spinach; cook 1 to 2 minutes, stirring until wilted. Stir in lime juice, salt, and cumin. Add rice and beans; cook, stirring constantly, 1 minute or until thoroughly heated. Add cheese, stirring until melted.
2. Warm tortillas according to package directions. Spoon about 2/3 cup mushroom mixture down center of each tortilla; roll up. Serve with salsa, if desired.
3. Kids Can Help: The kids can help scoop the mushroom mixture into the tortillas and then roll them up.
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