I am not really sure these could be classified as true burritos but close enough. Nothing says you can’t add black beans or rice or both to the mix. Make sure to cut way too much avocado because it has a tendency to disappear. If you want to use fresh spinach instead of frozen it will take about half a bunch chopped roughly.
Portobello Avocado and Spinach Burritos
- 2 portobello mushrooms cut into 1/4″ thick slices
- 2 tbsp butter
- 6 oz frozen chopped spinach
- 1/2 cup minced onion
- 2 cayenne peppers minced
- 3 tbsp chopped fresh cilantro
- 2 avocados sliced thinly
- feta cheese
- burrito sauce
- cheddar cheese
- flour tortillas
Melt butter in a frying pan and saute onion over medium heat until golden. Add mushrooms and saute until browned. Add peppers and spinach and cook until heated through. Season with cilantro and set aside. In a tortilla spoon a tablespoon burrito sauce, two large spoonfuls spinach mixture and enough avocados to cover the filling. Crumble on some feta and roll up tightly. Place each burrito in a greased baking dish. When out of filling, cover tops of burritos with more sauce and grated cheddar. Bake at 350 degrees until cheese is bubbly, about 10 minutes. Do not overbake or the avocado will get too warm and mushy.