Sauteed Mushroom Burritos

I love mushrooms in everything, especially pasta. Some days it just seems so easy to throw some sauteed baby bellas in a good quality pasta with sea salt and grated Parmigiano, that I can get stuck in a rut. While I often combine mushrooms with black beans, I was looking for a lighter dish, so I made this quick, flavorful burrito.

Sauteed Mushroom Burrito
serves 4

1 Tbs. butter or olive oil
one large clove garlic, sliced
one small onion, chopped
8 oz. baby bella mushrooms, sliced
large pinch cumin

4 whole wheat flour tortillas
red leaf romaine lettuce
chopped tomato
sliced hot peppers
3 oz. goat cheese, crumbled
salt and pepper

Melt the butter in a large sauce pan on medium heat. Add the onion and garlic and sautee until slightly brown. Add the sliced mushrooms, turning often, until softened. Add the generous pinch of cumin and raise the heat to medium-high and allow the mushrooms to brown at the edges.

Warm the flour tortillas. Lay the lettuce leaves on the tortillas. Top with the sauteed mushrooms, divided between the four tortillas. Add the tomatoes, peppers, crumbled goat cheese and sprinkle with salt and pepper.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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