Spinach Feta Mushroom Burrito Recipe

spinach feta mushroom burrito
spinach feta mushroom burrito

One of my favorite ways to come up with new recipes is to think of some of my favorite dishes that I've had at local restaurants and try to recreate them at home. Sometimes it takes a few tries, but I always love the results and am thankful for the inspiration. This burrito was inspired by the spinach feta burrito at Urban Burrito in Asheville, North Carolina.

This burrito starts with rice and black beans but then leaves tradition far behind. Spinach, mushrooms, feta cheese, thyme, rosemary, and red wine give this wrap an exciting new flavor that works unexpectedly well in a burrito. Enjoy!

This recipe is vegetarian.

Spinach and Feta Burrito Recipe

makes six burritos

Ingredients:

  • 1 cup dried rice (brown or white)
  • 6 flour tortilla wraps (whole wheat or white)
  • raw baby spinach leaves
  • salsa verde (green)
  • feta cheese

Filling:

  • Mushrooms (2 cups when chopped), baby bella (crimini) or white button
  • 1/2 a small sweet onion
  • 1 Tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Beans:

  • 1 fifteen-ounce can black beans
  • 1/3 cup red wine
  • a pinch of rosemary (preferably fresh and minced finely)
  • 1 Tablespoon olive oil

Preparation Instructions:

1. Prepare the rice using the instructions appropriate for its variety.

2. Wash the mushrooms and slice them evenly about a quarter inch thick. Measure them as you go until you have about two cups. Chop the onion coarsely.

3. About 15 minutes before the rice will be done, start cooking the filling and the beans. See instructions below.

For the filling: Warm a skillet (preferably well-seasoned cast-iron) over medium heat. Add the olive oil, then the onions when it is hot. Stir frequently so that the onions don't stick to the pan or burn. When the onions have started to turn translucent, add the mushrooms, thyme, and salt and pepper, and continue to stir frequently. When the mushrooms have started to brown and soften, remove from heat.

For the beans: Empty the beans into a pot. Add the wine, rosemary, and olive oil. Mix well and heat over medium until hot.

4. When the rice, filling, and beans are all done, warm the tortillas briefly in the oven or microwave. It is time to assemble the burritos. Spread some of the rice and beans in a tortilla, and sprinkle over it with the feta cheese. Put some salsa verde over that, and then cover with a generous serving of baby spinach leaves. Wrap tightly and serve. Enjoy!

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Comments 7 comments

fishskinfreak2008 profile image

fishskinfreak2008 8 years ago from Fremont CA

Yum. Seems delicious


William Kho 8 years ago

Hi Melissa, certainly looks good. What kind of mushroom would you recommend and what would be the suitbale size?


Melissa Ray Davis profile image

Melissa Ray Davis 8 years ago from Swannanoa, NC Author

Thanks, William. Baby bella (crimini) taste the best, in my opinion. They are a relatively small mushroom. White Button mushrooms will also work if you can't find the baby bellas. Slice them about 1/4 inch thick.


glassvisage profile image

glassvisage 8 years ago from Northern California

Spinach and feta are such a great combination! Tastewise, do you suggest wheat or white tortillas?


Melissa Ray Davis profile image

Melissa Ray Davis 8 years ago from Swannanoa, NC Author

glassvisage ~ I prefer wheat when I can get them because they taste heartier and are healthier for you, but my husband prefers white. I think it's one of those things that are down to personal preference.


TacoRecipes profile image

TacoRecipes 7 years ago from Norway

Very interesting recipe. I love feta and spinach, I think I'm gonna love this dish.

Regards,

Linda


Emily 7 years ago

Made this for dinner tonight, delicious, fast and easy! Used kidney beans, and a whole white onion. Loved the treatment of the beans.

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