How to Make Vegan Burritos

Breakfast Burrito Recipes

Meal Plan Featuring Mushrooms

15 Healthy Burritos to Try This Month

36 Recipes for People Who Love Burritos

36 Recipes To Make With A Can Of Mushrooms

49 Savory, Satisfying Mushroom Recipes

40 Vegetarian Bean Recipes

12 of the Best Breakfast Burritos Ever

The Best Ways to Use Pinto Beans

How to Store Mushrooms to Keep Them Fresh

4 Mistakes We All Make When Cooking Mushrooms

20 Recipes Made With Dried Beans

45 Best Recipes with Beans

How to Make Refried Beans

How to Make the Best Vegan Enchiladas

How Long Do Beans Last in the Fridge?

35 Mushroom and Beef Recipes

I Loved Mushroom Coffee—Then I Tried Mushroom Matcha

TEST KITCHEN APPROVED

Mushroom Bean Burritos

Name: Mushroom Bean Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 2 medium sweet red peppers, thinly sliced; 2 medium onions, sliced; 1 pound small fresh mushrooms, quartered; 1/4 cup water; 1/4 cup vegetable broth; 3 garlic cloves, minced; 1 can (16 ounces) vegetarian refried beans; 3/4 cup salsa; 1 tablespoon chili powder; 1 teaspoon chipotle hot pepper sauce; 6 whole wheat tortilla (8 inches), warmed; 3/4 cup shredded reduced-fat cheddar cheese

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Trisha Kruse, Eagle, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 31, 2023

“The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads.” —Trisha Kruse, Eagle, Idaho

TEST KITCHEN APPROVED

Mushroom Bean Burritos

1 Reviews Add your review

Yield:6 servings

Prep:15 min

Cook:15 min

Save Saved Saving email print

Ingredients

2 medium sweet red peppers, thinly sliced
2 medium onions, sliced
1 pound small fresh mushrooms, quartered
1/4 cup water
1/4 cup vegetable broth
3 garlic cloves, minced
1 can (16 ounces) vegetarian refried beans
3/4 cup salsa
1 tablespoon chili powder
1 teaspoon chipotle hot pepper sauce
6 whole wheat tortilla (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese

Text Ingredients

Shop Recipe

Directions

1
In a large skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated.

2
Stir in the beans, salsa, chili powder and pepper sauce; heat through.
3
Spoon 1 cup filling off-center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.