Vegetarian burrito ||Recipe

INGREDIENTS

• Cooking spray 
• 1/2 cup chopped onion 
• 2 garlic cloves, minced 
• 1 jalapeño pepper, seeded and chopped 
• 1 (8-ounce) package sliced fresh mushrooms 
• 1 (6-ounce) package fresh baby spinach leaves
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt 
• 1/2 teaspoon ground cumin 
• 1 1/2 cups cooked long-grain brown rice 
• 1 (15-ounce) can black beans, rinsed and drained 
• 4 ounces shredded reduced-fat 
• 4-cheese Mexican blend cheese (a cup)
• 8 (8-inch) whole-wheat flour tortillas
• Fresh salsa
  

PROCEDURES

• Heat a large skillet over medium-high heat. 
• Coat pan with cooking spray. Add onion, garlic, jalapeño, and mushrooms; sauté 5 minutes, stirring occasionally. 
• Gradually add spinach; cook 1 to 2 minutes, stirring until wilted. 
• Stir in lime juice, salt, and cumin. Add rice and beans; cook, stirring constantly, 1 minute or until thoroughly heated. 
• Add cheese, stirring until melted.
• Warm tortillas according to package directions. 
• Spoon about 2/3 cup mushroom mixture down center of each tortilla; roll up. Serve with salsa 
• Scoop the mushroom mixture into the tortillas and then roll them up.