Easy Mushroom Burritos with Beans

This is one of the best things I've made in a LONG time - no joke.

Since I cook all the time and generally like all the foods, I think that says something!

If you are all into the refried beans that we made earlier, this is a perfect dish for them. It's easy, healthy, and meat-free while still being heavy enough for meat-eaters.

You'll love it!

For 4-6 burritos, here's what you'll need:

8 inch flour tortillas
1 pint mushrooms
2 cups fresh spinach
3 cloves garlic
1 tablespoon paprika
1 teaspoon chili powder
½ teaspoon cumin
seasoning salt or regular salt
refried beans - homemade or canned!
2 cups (at least) grated cheese - I like a combination of cheddar and monterrey jack, but use your favorite!
1 small can diced tomatoes and chilis (Rotel, or equivalent - there are some great non-name brands!)
diced tomatoes - OPTIONAL - Note: some of those tomato/chili cans are super duper spicy, so if you're not into that use some regular tomatoes too to tone down the sauce.
3 tablespoons butter
Mexican Chili sauce - the kind I use, Valentina, costs 88 cents at Walmart and is seriously delicious, no joke. Get some today!

These are just so easy - I used canned beans here because I had some, but making your own is fun and delicious!

For the filling, heat a pan to medium-high heat with some olive oil. Then, chop the mushrooms very finely - we want them to be like ground meat here!

When the pan is hot, throw in the mushrooms and stir them around for 5-10 minutes until they become brown and cooked and delicious.

While the mushrooms are browning, chop the spinach into large pieces and mince the garlic.

Tough, huh? We're stretching here. When the mushrooms are soft, add the spinach, garlic, cumin, paprika, chili powder, and a sprinkle of seasoning salt to the pan.

Well, that's just delicious, isn't it? Tastes like a taco. Stir this all together for one minute, until the spinach just starts to wilt, then turn off the heat!

We are like, so close to assembling the burritos already. So, grab the beans, tortillas, and grate your cheese!

Very well done. You can use bagged cheese if you want - I like to grate my own, but use whatever you have!

To assemble the burritos, plop a spoonful of beans in the center of the tortilla, and spread it around with a spoon - leave at least a 2-inch edge!

Then, top the beans with lots of cheese. Don't be shy, people! Cheese is delicious.

Toldya. Delicious. Now, add a spoonful of the mushroom mixture to the burrito, and we're ready to fold!

To wrap the burritos, fold in both of the sides, then roll the whole thing up tightly and lay it with the seam of the burrito at the bottom of the pan - it'll hold together as it cooks!

Sweet! Let the burritos hang out in a baking dish while you make the sauce.

Make-ahead alert! You could make the burritos up to this point, and make the sauce. Then, cover the burritos and stick them in the fridge for up to 3 days until you're ready to serve them, and keep the sauce in a separate plastic container. When you're ready to eat, follow the steps below.

Now, let's make the sauce! So that we're ready, preheat the oven to 375F.

In the same pan that you made the mushroom filling, heat the butter, half the can of rotel, and at least 3 tablespoons of chili sauce over low heat, stirring to combine.

Now, the rest of the sauce is up to you! Add more tomatoes (crushed tomatoes are nice for a smooth sauce), chili/tomato mixture, butter, or chili sauce until it tastes perfect to you! Let it simmer for a few minutes to thicken.