Mushroom And Poblano Burritos

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2. Add the minced garlic and diced roasted poblanos to the skillet. Cook for an additional 2-3 minutes until fragrant.

3. Toss in the sliced mushrooms and cook until they start to brown and release their juices, about 5-7 minutes.

4. Season the mixture with cumin, chili powder, paprika, salt, and pepper. Stir well to combine the flavors.

5. Add the black beans to the skillet, stirring them into the mushroom and poblano mixture. Cook for another 2-3 minutes until heated through.

6. Squeeze the lime juice over the filling and sprinkle with fresh cilantro. Give it a final toss to incorporate the flavors.

7. Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.

8. Divide the mushroom and poblano mixture among the tortillas, placing it in the center of each.

9. Sprinkle shredded cheese over the filling in each tortilla.

10. Roll up the burritos by folding the sides in and then rolling them tightly closed.

11. If desired, heat the burritos in a skillet to melt the cheese and crisp up the tortillas slightly.

12. Serve the Mushroom and Poblano Burritos hot with your favorite toppings such as salsa, sour cream, guacamole, or a squeeze of extra lime.