1 tablespoon oil
1 medium onion
1 (11 ounce) can tomatillos
2 cloves garlic
8 white mushrooms, chopped
1 1/2 cups bell pepper, diced (preferably some of all 3 colors)
1 1/2 teaspoons black pepper
1 1/2 teaspoons cumin
1/2 teaspoon celery seed
1 cup rice, cooked
1 (14 ounce) can black beans
1/2 cup corn
6 to 8 whole wheat tortillas
salsa, to taste
cilantro, for garnish, optional
1. Preheat oven to 350 degrees F. Saute onions in oil until soft. While onion is cooking, puree contents of canned tomatillos and then add to the pan of onions.
2. Add garlic, mushrooms, bell peppers, and spices to the pan and cook until the vegetables are to your liking. Stir in black beans, corn, rice and heat briefly.
3. Spoon mixture onto burrito shells and roll up by tucking in 1 end and folding in 2 sides (you will probably need a toothpick to hold it closed).
4. Bake for 10 minutes. Serve by topping with salsa and a little chopped cilantro.
Paired with a good green salad and some tasty dressing, you have an impressive meal!
Source of recipe: I was throwing some burritos together; my first time using tomatillos, and this is the tasty result.