Black Bean Portabello Burrito

Constipation, Green, Main dish, Plant-based, Weight Transformation

Prep 5 mins ∙ Cook 10 mins ∙ Makes 6


  • 1 c black beans
  • 1 c yellow rice
  • 1 c mushroom and fennel
  • 1 package frozen corn
  • whole wheat or gluten free tortilla shells
  • organic pasta sauce


Heat corn and other ingredients unless you prefer not to have a hot burrito.
Slightly heat tortilla shell to make the shell more flexible.
Remove shell from heat and layer each of the ingredients in the center of the shell by starting with rice, beans, corn and mushrooms.
Wrap burrito by rolling insides and then folding the sides.
Pour pasta sauce over burrito.
Slice in half and serve.

Note: You can double the ingredients as you wish to make overstuffed burritos. Your choice.


PS I like to make these burritos from the leftovers of the week. It is very simple once the rice, fennel and mushrooms and black beans are done. I use corn on it to add more texture and I just love corn. I am careful to buy only organic corn since most corn as been genetically modified and I just don’t think my body knows what to do with that kind. It is a very filling dinner and quite delicious. Enjoy!

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