Mushroom, Spinach, Black Bean, and Guacamole Combo

Excerpted from The China Study Cookbook by LeAnne Campbell, PhD

MAKES 4 SERVINGS

Ingredients

1/4 cup sliced onions
2 tablespoons vegetable broth
2 cups sliced mushrooms
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed, drained, and blended until smooth (or vegan refried beans)
8 small tortillas, warmed
1/4 cup guacamole
1/2 cup baby spinach leaves

Directions

  1. In a small saucepan, saute onions in vegetable broth. Add mushrooms, chili powder, cumin, and salt. Cook until browned.
  2. Heat pureed beans in skillet over medium heat for 3–4 minutes.
  3. Spread 2–3 tablespoons beans on each tortilla and top with mushroom mixture, guacamole, and spinach.

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