Burritos might be my all-time favorite Mexican food. But then again, I do love fajitas! With these mushroom fajita black bean burritos, you don’t have to choose, you can enjoy them both!
Burritos are one of my go-to fast and easy dishes for busy weeknights. I rarely make fajitas at home, and tend to save them for eating out because of all the fresh veggies and chopping involved.
I decided to make a big batch of fajita filling to enjoy throughout the week, so naturally, I turned them into my favorite fast, and easy burritos. Crazy? Maybe. But these burritos were a hit at my house!
Tips and tricks for the Mushroom Fajita Black Bean Burritos recipe:
- I sauted the mushrooms in a separate pan because there just wasn’t space! This also allowed me to customize each burrito with more or less of your favorite type of filling.
- Black beans are my go-to burrito protein. I have also used an enjoyed refried beans and tofu. A combination of beans with your favorite protein would be a great option too!
- The fajita seasoning is VERY similar to taco seasoning. If you stock a blend, that will work just fine to add flavor to the fajita filling.
Mushroom Fajita Black Bean Burritos
Prep time
Cook time
Total time
Burritos are my favorite go-to, fast and easy weeknight dinner. These mushroom fajita black bean burritos are filled with seasoned sauted peppers, onions, and mushrooms. There is enough filling for 6 large burritos. The recipe includes instructions for leftovers as well!
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Mexican
Serves: 6 burritos
Ingredients
- 1 large each: green bell pepper, red bell pepper, and yellow onion, sliced
- splash of olive oil
- 16 oz baby portabella mushrooms, diced
Fajita Seasoning
- ½ tsp each: chili powder, cumin, paprika, onion powder, and garlic powder
- ¼ tsp each: black pepper, salt, and oregano
Burritos
- 6 large whole wheat burrito tortillas
- 2 cups cooked black beans
- 1½ cups cooked brown rice
- 1½ cups cheddar cheese
- ½ cup sour cream
- ¾ cup salsa
- ¾ cup guacamole
Instructions
- Heat a large cast iron skillet over medium high heat. Add peppers, onion, and a splash of olive oil. Stir to combine and cook until the peppers and onions are softened and starting to char, stirring occasionally, about 10 minutes.
- In another large cast iron, saute the mushrooms until the liquid is released and evaporated, about 7 minutes.
- Meanwhile, combine and seasonings for the fajita seasoning.
- Sprinkle seasoning over the peppers, onions and mushrooms. Stir each to combine.
Burritos
- Heat tortillas according to package directions.
- In the center of each tortilla, pile approximately ⅓ cup black beans, ¼ cup rice, ¼ cup cheese, 2 TBS salsa, 2 TBS guacamole, and a large TBS sour cream. Top with the seasoned peppers, onions, and mushrooms.
- To roll the tortillas, fold in the sides, fold up the bottom and roll it over to meet the other side. Place seam side down in a hot skillet and cook until golden brown and sealed shut. Cook the burrito on both sides if you want it crispy, or only on the seam side to keep it soft.
Notes
Only cook as many burritos as you want to eat because leftover assemble burritos will be soggy. To make leftover burritos, heat filling, beans, and rice in the microwave, assemble, and brown on the stove top. If you cook all 6 burritos at once, it will take longer than the recipe indicates! Leftover burritos only take 15 minutes to assemble and cook.
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