Beefy Burritos

November 14, 2017
Serves 4
Prep time
Cook Time

Recipe Courtesy of Mushrooms Canada.

Add a flavorful twist to burrito night by blending half the beef with finely chopped mushrooms.


  • 8 Ounces
    fresh crimini Mushrooms
  • 1/2 Pound
    lean ground beef
  • 1 Tablespoon
    canola oil
  • 2 Tablespoons
    Tex-Mex seasoning blend
  • 1/2 Teaspoon
    dried thyme leaves
  • 1/2 Teaspoon
    dried oregano leaves
  • 1/2 Teaspoon
    ground mustard
  • 1/4 Teaspoon
    dried minced garlic
  • 1/4 Teaspoon
    dried minced onion
  • 1 Cup
    reduced sodium refried beans
  • 4
    large flour tortillas
  • 1 Cup
    cooked Spanish rice
  • 2 Cups
    shredded lettuce
  • 1/2 Cup
  • 1/2 Cup
    guacamole (optional)
  • 1/2 Cup
    fat free sour cream (optional)
  • 3/4 Cups
    shredded part skim Cheddar cheese


  1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

  2. 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.

  3. 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.

  4. 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.

  5. Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.


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