Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms.
8 oz (250 g) fresh crimini mushrooms
½ lb (250 g) lean ground beef
1 tbsp (15 mL) canola oil
2 tbsp (30 mL) Tex-Mex seasoning blend
1 pkt (5 g) Mushroom Seasoning Blend
1 cup (250 mL) reduced sodium refried beans
4 large flour tortillas
1 cup (250 mL) cooked Spanish rice
2 cups (500 mL) shredded lettuce
½ cup (125 mL) salsa
½ cup (125 mL) guacamole (optional)
½ cup (125 mL) fat free sour cream (optional)
¾ cup (180 mL) shredded part skim Cheddar cheese
Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.
Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.
Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.
Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.
- Calories: 503
- Sodium: 743 mg
- Fat: 21 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 28 g
Keywords: Ground Beef, Blend & Extend, Kid-Friendly