Twisted Mad Mex Style Spinach and Portabello Burrito

Ingredients

• 3 medium sized portabello mushrooms, gently cleaned and sliced
• 4 cups fresh spinach, cleaned and stems removed
• 3 garlic cloves, minced
• 1/4 cup white onion, minced
• 2/3 cup long grain rice, plain
• 1 1/3 cups chicken stock
• 1/2 cup diced tomato
• 1 teaspoon ground cumin

• 1 (15 ounce) can black beans, drained and rinsed
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 tortillas, fresh and warm
• 1/2 cup diced scallion
• 1/4 cup shredded monterey jack cheese
• 1/4 cup Mexican crema
• 1 1/2 tablespoons adobo sauce, from a can of Chipotle Peppers
• 1/2 teaspoon honey
• 4 slices bacon, cooked and crumbled
• salt
• pepper

Directions

1. 1

   To start the rice, put chicken stock in a heavy pot and bring to a boil. Add rice and tomatoes. Season with a little salt and pepper. Reduce heat to a low simmer and cover. Simmer for about 15 minutes. Add the black beans and cumin. Simmer for another 3-5 minutes, or until all liquid is absorbed. You may want to hit it with just a bit more salt and pepper to your liking.

2. 2

   Warm Olive Oil in a skillet at medium high heat. Add onion and cook for about 2 minutes, until translucent. Add garlic, spinach and mushrooms. Lower heat to medium. Cook until spinach is wilted and mushrooms are cooked through. Do not burn the garlic!

3. 3

   Mix together the crema, adobo sauce, and honey in a bowl. Season to your liking with salt and pepper.

4. 4

   To assemble the burrito, scoop the spinach-mushroom mixture and rice-bean mixture into a tortilla. Add a sprinkle of cheese, some bacon pieces, chopped scallions, and a drizzle of the crema sauce. Roll your burrito and enjoy!