Black Bean, Spinach And Mushroom Burritos (Gourmet Magazine)

• 1 onion (chopped)
• 1/2 lb mushroom (chopped)
• 1 tablespoon olive oil
• 1 lb fresh spinach
• 1 teaspoon instant minced garlic
• 1/4 cup water
• 1 cup canned black beans (rinsed and drained)
• 1/2 teaspoon lemon juice
• 2 scallions (finely chopped)
• 3/4 cup grated monterey jack pepper cheese
• salt
• 8 ounces green enchilada sauce
• 3 (10 inch) whole wheat tortillas
• 3 tablespoons sour cream (optional)

1. In a heavy skillet, cook onion and mushrooms over moderate heat, stirring, until golden.
2. Add spinach and garlic and cook, until wilted.
3. Stir in water, beans, lemon juice, scallions (use 4 green onions if you can't find scallions), pepper jack cheese, and salt to taste.
4. Cook, stirring until cheese is melted.
5. Microwave tortillas on high for 15 seconds.
6. Place a few tablespoons of filling in center of burrito, fold sides and roll.
7. Top with sauce and sour cream.

onion, mushroom, olive oil, fresh spinach, garlic, water, black beans, lemon juice, scallions, grated monterey jack pepper cheese, salt, enchilada sauce, whole wheat tortillas, sour cream

Taken from www.food.com/recipe/black-bean-spinach-and-mushroom-burritos-gourmet-magazine-312932 (may not work)