PORTOBELLO AND REFRIED BEANS BURRITOS ON NOVEMBER 17

PORTOBELLO AND REFRIED BEANS BURRITOS ON NOVEMBER 17

An other vegetarian dinner. Big, nice portobello mushrooms, stems and gills removed were seasoned and oiled and cooked in a cast iron skillet. then sliced like “fajitas”. I mashed some red kidney beans , (drained from a can) into the same skillet and heated them trough. Then rolled the burritos with the beans, the mushroom strips along with shredded cheese on a big flour tortilla wrap, tucking the side flaps in. then toasted the wraps in a hot skillet for a few minutes all around. The salad was just lettuce, apples and banana slices, dressed with a balsamic-honey vinaigrette.