| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped fine |
| 1/2 |
lb |
Mushrooms; chopped fine |
| 1 |
tb |
Vegetable oil |
| 1 |
bn |
Spinach; (about 1 pound), |
|
|
; coarse stems |
|
|
; discarded, washed |
|
|
; well and spun dry |
| 2 |
|
Garlic cloves |
| 1/4 |
c |
Water |
| 1 |
c |
Canned black beans; rinsed well and |
|
|
; drained |
| 1 |
ts |
Fresh lemon juice |
| 2 |
|
Scallions; chopped fine |
| 3/4 |
c |
Coarsely grated pepper Jack cheese; (about 5 ounces) |
| 1/2 |
c |
Canned mild enchilada sauce |
|
|
Two; (10-inch) flour |
|
|
; tortillas, or four |
|
|
; 8-inch |
|
|
Sour cream |
INSTRUCTIONS
ACCOMPANIMENT
In a heavy skillet cook onion and mushrooms in oil over moderate heat,
stirring, until golden. Add spinach and garlic and cook, stirring,
until spinach is wilted, about 30 seconds. Stir in water, beans,
lemon juice, scallions, pepper Jack, and salt to taste and cook,
stirring, until cheese is melted.
In a small saucepan heat enchilada sauce.
Heat a dry skillet (large enough to hold 1 tortilla) over moderately
high heat until hot. In skillet heat tortillas, 1 at a time, turning
frequently, 30 seconds, or until softened, and transfer to a work
surface. Divide filling between tortillas and roll up burritos.
Spoon sauce over burritos and serve with sour cream.
Serves 2.
Gourmet January 1995
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