Black Bean and Veggie Burritos

Whether you're a vegetarian or not, you will find this Mexican staple a delight!


1 Tablespoon olive oil
1 onion, finely chopped
1/2 pound mushrooms, finely chopped
1 (16 ounce) package spinach leaves, chopped
2 carrots, grated
2 cloves garlic, crushed
1/4 cup water
1 (15 ounce) can black beans, rinsed and drained
1 Tablespoon fresh lemon juice
3 scallions, finely chopped
1/2 pound monterey jack cheese, coarsely grated
salt and pepper
1/2 cup canned, mild enchilada sauce
4-6 (8-inch) flour tortillas
sour cream (optional)


Place oil in a heavy skillet. Cook onions and mushrooms over medium heat, stirring often. Add spinach, grated carrots, and garlic, stirring until spinach is wilted. Stir in water, beans, lemon juice, scallions, and cheese, until cheese is melted. Add salt and pepper to taste.

In a small pan, heat enchilada sauce. Stir in honey.

Warm a skillet over medium high heat. Place one tortilla at a time in pan. Cook for approximately 2 minutes on each side. Divide filling between tortillas and roll up. Spoon sauce on top. Serve with sour cream if desired.

Serves 4.

golden blossom honey product