Portobello and Bean burritos

4-8 burrito or flour tortillas

2 c. cooked beans

2 large tomatoes chopped or 4-5 roma tomatoes chopped

2-3 garlic cloves minced or sliced thinly

8 oz. portobello mushrooms( baby bello's or button would do fine) sliced

3-4 scallions(or any kind of onion you have)

3 T. olive oil

1/4-1/2 t. cumin

sea salt

Toppings optional:

Salsa

Sour cream

Pepper jack or cheddar cheese

1. Saute sliced mushrooms and scallions in 1 T. olive oil until mushrooms are soft. About 5 min. on medium heat. Place in a bowl and set aside.

2. In same skillet heat 2 T. olive oil on medium heat then saute garlic for a few seconds. Add beans to skillet with a pinch of salt. Stir and mash them until they are the consistency you like. I mash mine with the back of my cooking spoon until they look like re-fried beans. You could also use a potato masher.

3. Stir together mashed beans, sauteed mushrooms, and the chopped tomatoes. Divide evenly between 4 large burritos or 8 flour tortillas and make a burrito.

4. Heat oven to 350 degrees and bake burritos in a casserole dish for 20min.(I line my casserole with unbleached parchment for easy clean up but you could just spray pan w/olive oil instead.) Optional: top with some salsa and cheese and bake 5 min. more or until cheese is melted.

Variations:

I have made these with half the beans and added a cup of rice. I have used several kinds of rice but I like a red bean and long grain brown rice combo the best. It's also very good with black beans.

Also, you can use many different spice. This works will with chili powder instead of the cumin or even in conjunction with the cumin. Play around with it and find what you like!

Don't forget different vegetables. You can add almost anything. I have sauteed bell peppers with the mushroom and it tastes great.