

I have nothing against tortillas. I posted another burrito recipe a couple weeks ago, and guess what? That burrito is all wrapped up in a tortilla. This recipe, on the other hand, came about after a week or so of debating whether I wanted to create a bean burrito or a portobello “steak” burrito. I solved that problem by stuffing a portobello with refried beans. I got the best of both worlds. I suppose I could stuff the whole think into a tortilla, but that might be a bit much, not to mention tough to photograph.



So these burritos really aren’t burritos at all, but I think you’ll find them no less satisfying. I wasn’t even going for healthy when I crafted this one. The healthy aspect was kind of an accidental bonus, but I’ll take it.

I should mention that these are messy. Sometimes when I’m snapping photos of my food I embrace the messy. That wasn’t working out here, so I neatly piled a couple spoonfuls of toppings on my mushroom, with a pretty little cilantro leaf, making it look as neat as I could. When we actually ate them we had a couple platefuls of pure mushroom and bean mess, though they were no less delicious than in the photos.





4 from 1 vote Print Black Bean Burrito Stuffed Portobello Mushrooms These hearty stuffed portobello mushrooms are filled with a spicy southwestern black bean filling. Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4 Author Alissa Ingredients For the Portobello Mushrooms 4 large portobello caps

2 tsp. olive oil For the Black Bean Filling 1 tbsp. olive oil

1 onion diced

3 garlic cloves minced

2 cups cooked or canned black beans drained and rinsed

2 tsp. ground cumin

1 tsp. ancho chili powder

2 tsp. lime juice

1/2 tsp. salt

1/2 tsp. black pepper Toppings (any or all of these) fresh cilantro

scallions

diced tomato

diced avocado

cashew cream

hot sauce Instructions Prepare the Portobello Mushrooms Preheat oven to 400º. Clean mushrooms, remove stems and scrape out gills with a spoon. Brush with olive oil. Arrange on baking sheet. Bake 20 minutes, turning halfway through cooking. Prepare the Black Bean Filling Heat oil in large skillet over medium heat. Add onion and garlic. Saute until onion is softened, 5 minutes. Add beans, cumin, ancho chili powder, lime juice, salt and pepper. Cook just until beans are heated throughout, about 2 minutes. Assemble Divide black bean filling among portobello caps. Top with desired toppings.

Sharing is caring!