Nutritional Wisdom with Carly Pollack

Mushroom and Black Bean Burritos

1/2 medium red onion, diced
1 medium portabello mushroom, sliced
1 medium red bell pepper, sliced
1/2 bunch cilantro, chopped
1 can black beans, drained and rinsed
1/2 cup cooked brown rice
1/2 tbsp cumin
1 tsp red pepper flakes
1/2 medium avocado, sliced
2 green onions, sliced
4 medium brown rice tortillas
1/2 medium lime, juiced
sea salt, to taste
black pepper, to taste

Start a sauté pan over high heat and add the onions until they begin to stick to the bottom of the pan and deglaze with 2 tablespoons of water. Add the mushrooms, red pepper and continue cooking until moisture is released from the mushrooms (You may need to add another couple tablespoons of water to keep the mixture from sticking). In a separate pan, combine the beans, cilantro, cumin, and red pepper flakes and put on medium heat until hot. Add the rice to the mixture and turn off the heat. Place the tortillas directly over low flame for 20 seconds on each side. To serve, place a scoop of the bean/rice mixture on the tortilla, then a scoop of the mushroom mixture, 2 slices of avocado with lime squeezed over the top and green onion to garnish. Serve with your favorite hot sauce.

2 Servings