Save on Pinterest

Mushroom Bean Burritos

“The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads.” —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • In a large nonstick 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.
  • Stir in the beans, salsa, chili powder and pepper sauce; heat through.
  • Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts
1 each: 310 calories, 7g fat (2g saturated fat), 10mg cholesterol, 798mg sodium, 47g carbohydrate (10g sugars, 9g fiber), 15g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • sands351
    May 18, 2020

    This is really good. As the other reviewer suggested, i too added black beans. We didn't even miss the usual meat filling. Will be making this again and again.

  • julieg
    Apr 23, 2011

    I added a can of black beans with the refried beans and salsa to make it more filling, and it was excellent! Great recipe, thank you!

  • gar_jul
    Apr 23, 2011

    No comment left