Ingredients
- 1 tablespoon oil
- 1 (8 ounce) package portobello mushrooms, chopped
- 1 onion, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, drained and 2 tablespoons juice reserved
- 1 tablespoon chorizo sausage spice seasoning (such as Chimayo Chorizo Sausage Spice by Savory Spice Shop®)
- 1 (16 ounce) bag chopped fresh spinach
- 8 (10 inch) flour tortillas, warmed
Why This Recipe Is A Must Try
Helpful Tips For Cooking
- Warm the tortillas before filling to make them more pliable and less likely to tear.
- Add a squeeze of lime juice or a sprinkle of fresh herbs to brighten the flavors just before serving.
Step 1
Lightly heat some oil in a skillet over medium heat until it’s nice and hot. Toss in the mushrooms and onion, and cook them until the mushrooms start to soften, which should take about 5 minutes. Next, add the beans, diced tomatoes, and a couple of tablespoons of the tomato juice you saved. Sprinkle in the chorizo seasoning and keep stirring everything for around 4 minutes so the flavors come together. Then, throw in the spinach and cook it just until it wilts, about 5 minutes.
Step 2
Warm up your tortillas, then spoon a few tablespoons of the veggie mixture onto the center of each one. Fold in the sides, starting from the middle edge and working your way inward, then roll it up tightly to keep all the filling inside. Repeat this with the rest of the tortillas and filling, and you’re all set!
