Twisted Mad Mex Style Spinach and Portabello Burrito

Jun 04, 2023June 4, 20230 2
Twisted Mad Mex Style Spinach and Portabello Burrito recipe with a healthy twist
in Burrito

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 medium sized portabello mushrooms , gently cleaned and sliced
4 cups fresh spinach , cleaned and stems removed
3 garlic cloves , minced
1/4 cup white onion , minced
2/3 cup long grain rice , plain
1 1/3 cups chicken stock
1/2 cup diced tomato
1 teaspoon ground cumin
1 can black beans , drained and rinsed
2 teaspoons salt
1 teaspoon pepper
4 tortillas , fresh and warm
1/2 cup diced scallion
1/4 cup shredded monterey jack cheese
1/4 cup Mexican crema
1 1/2 tablespoons adobo sauce , from a can of Chipotle Peppers
1/2 teaspoon honey
4 slices bacon , cooked and crumbled
salt
pepper

Nutrision Information

Servings Per Recipe
4
Calories
610
Sugar
7g
Fat
23g
This Twisted Mad Mex Style Spinach and Portabello Burrito is a healthier take on the classic Mexican dish. The combination of fresh spinach, tender portabello mushrooms, and flavorful adobo sauce make this burrito a tasty and satisfying meal. It's easy to prepare and can be customized to suit your taste preferences by adding or subtracting ingredients. Whether you're looking for a quick lunch or a nutritious dinner option, this burrito is sure to satisfy.

Instructions

1.In a medium sized pot or Dutch oven, sauté garlic and onion until fragrant.
2.Add in the sliced portabello mushrooms and cook until they are tender and browned.
3.Add in the spinach, diced tomato, ground cumin, black beans, chicken stock, rice, salt, and pepper. Cover with lid and bring to a boil. Once boiling, reduce heat to low and simmer until the rice is cooked and the liquid has been absorbed. Remove from heat and let cool.
4.In a small bowl, mix together Mexican crema, adobo sauce, honey, and salt and pepper to taste.
5.Preheat oven to 350 degrees Fahrenheit.
6.On a baking sheet, lay out the tortillas. Evenly distribute the rice mixture, crumbled bacon, shredded cheese, and diced scallion onto each tortilla. Roll up each one tightly, folding the sides in as you go. Place the burritos seam-side down on the baking sheet. Brush the tops with the crema mixture.
7.Place in oven and bake for about 20 minutes, or until the tortillas are golden brown and crispy.
8.Remove from oven, let cool slightly, and enjoy!

PROS

This burrito is a healthy twist on the classic burrito, packed full of vitamins and nutrients from the spinach and portabello mushrooms.

It’s also a filling and satisfying meal, perfect for lunch or dinner.

CONS

While this burrito is a healthier option than traditional burritos, it is still fairly high in calories and fat due to the cheese and bacon.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The spinach and portabello mushrooms in this recipe provide a variety of vitamins and minerals, including vitamin A, folate, and iron.
The black beans and rice provide both protein and complex carbohydrates, making this burrito a well-rounded meal.

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