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Twisted Mad Mex Style Spinach and Portabello Burrito

The aroma always hits me first – a heady blend of earthy mushrooms, smoky adobo, and the comforting warmth of rice. It instantly transports me back to my college days. Late nights studying fueled by those gargantuan burritos from Mad Mex, the legendary Pittsburgh haunt just a stumble away from my apartment. Their version was epic, and this is my love letter to that memory – a flavorful, satisfying, and slightly twisted homage that my own son now devours with gusto.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Vegetarian (with options for vegan)

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 (can substitute vegetable stock)
1⁄2 cup diced tomato
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons salt, plus more to taste
1 teaspoon pepper, plus more to taste
4 tortillas, fresh and warm
1⁄2 cup diced scallion
1⁄4 cup shredded Monterey Jack cheese (can substitute vegan cheese)
1⁄4 cup Mexican crema (can substitute vegan sour cream)
1 1⁄2 tablespoons adobo sauce, from a can of Chipotle Peppers
1⁄2 teaspoon honey (can substitute agave or maple syrup)
4 slices bacon, cooked and crumbled (optional, omit for vegetarian/vegan)
Salt to taste
Pepper to taste
Olive Oil

Equipment Needed

Heavy-bottomed pot with lid
Large skillet
Small bowl
Measuring cups and spoons
Cutting board
Chef’s knife

Instructions

Prepare the Rice: In a heavy-bottomed pot, bring the chicken stock to a boil. Add the rice and diced tomatoes. Season with a pinch of salt and pepper.
Simmer the Rice: Reduce the heat to a low simmer, cover the pot tightly, and cook for approximately 15 minutes.
Add Beans and Cumin: Add the drained and rinsed black beans and ground cumin to the rice mixture.
Finish Rice: Continue to simmer, covered, for another 3-5 minutes, or until all the liquid is absorbed. Taste and adjust seasoning with additional salt and pepper as needed. Set aside and keep warm.
Sauté the Aromatics: Warm a tablespoon of olive oil in a large skillet over medium-high heat. Add the minced white onion and cook for about 2 minutes, or until translucent.
Add Garlic, Spinach, and Mushrooms: Add the minced garlic, fresh spinach, and sliced portabello mushrooms to the skillet.
Cook the Vegetables: Reduce the heat to medium and cook, stirring occasionally, until the spinach is wilted and the mushrooms are cooked through and have released their moisture, about 5-7 minutes. Be careful not to burn the garlic.
Prepare the Crema Sauce: In a small bowl, whisk together the Mexican crema, adobo sauce, and honey.
Season the Crema: Taste the crema sauce and season to your liking with salt and pepper. Set aside.
Warm the Tortillas: Warm the tortillas according to package directions. This ensures they are pliable and won’t tear when rolling.
Assemble the Burritos: Lay a warmed tortilla flat on a clean surface. Scoop approximately one cup of the spinach-mushroom mixture and one cup of the rice-bean mixture onto the center of the tortilla.
Add Toppings: Sprinkle a generous pinch of shredded Monterey Jack cheese, some crumbled bacon (if using), and diced scallions over the filling.
Drizzle with Crema: Drizzle a generous amount of the adobo crema sauce over the toppings.
Roll the Burrito: Fold in the sides of the tortilla towards the center, then tightly roll the burrito from the bottom up, tucking in the filling as you go.
Serve Immediately: Serve the burrito immediately.

Expert Tips & Tricks

Mushroom Prep: To clean portabello mushrooms, gently wipe them with a damp cloth instead of washing them under running water. This prevents them from becoming soggy.
Spice Level: The amount of adobo sauce can be adjusted to your preferred spice level. Start with less and add more to taste.
Crema Consistency: If the crema sauce is too thick, add a teaspoon or two of water to thin it out.
Preventing Soggy Burritos: Avoid overfilling the tortillas, as this can make them difficult to roll and more prone to tearing.
Flavor Boost: For an extra layer of flavor, consider adding a squeeze of lime juice to the spinach-mushroom mixture before assembling the burritos.
Make Ahead Tip: The rice and bean mixture can be made a day ahead and stored in the refrigerator. Reheat before assembling the burritos. You can also prep the veggies ahead of time.

Serving & Storage Suggestions

Serve the Twisted Mad Mex Style Spinach and Portabello Burritos immediately while warm. They can be served as a complete meal or with a side of guacamole and salsa.

Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. For best results, wrap the burrito in foil before reheating in the oven to prevent it from drying out.

These burritos are not recommended for freezing, as the texture of the vegetables and rice may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	580 kcal	29%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	30mg	10%
Sodium	1800mg	75%
Total Carbohydrate	75g	25%
Dietary Fiber	10g	40%
Sugars	8g	N/A
Protein	20g	40%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Version: Substitute the chicken stock with vegetable stock, the Monterey Jack cheese with vegan cheese shreds, the Mexican crema with vegan sour cream, the honey with agave or maple syrup, and omit the bacon.
Gluten-Free Version: Ensure the tortillas are gluten-free. Corn tortillas are a great option.
Spicy Version: Add a pinch of cayenne pepper to the spinach-mushroom mixture or use a hotter variety of chili peppers in the adobo sauce.
Bean Variety: Experiment with different types of beans, such as pinto beans or kidney beans.
Grain Variety: Try Quinoa as a substitute for the rice.
Vegetable Additions: Add other vegetables to the spinach-mushroom mixture, such as bell peppers, zucchini, or corn.
Cheese Swap: If you want a little more pizzazz try using queso fresco or pepper jack cheese!

FAQs (Frequently Asked Questions)

Q: Can I use dried spinach instead of fresh spinach?
A: While fresh spinach is preferred for its texture and flavor, you can use frozen spinach if needed. Be sure to thaw it completely and squeeze out any excess moisture before adding it to the skillet.

Q: Can I make these burritos ahead of time and reheat them?
A: Yes, you can assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. Reheat them in a microwave or oven until warmed through.

Q: What can I substitute for adobo sauce if I don’t have any?
A: If you don’t have adobo sauce, you can use a combination of smoked paprika, chili powder, and a pinch of cayenne pepper.

Q: How do I prevent the tortilla from tearing when rolling the burrito?
A: Make sure the tortilla is warmed properly before rolling. This will make it more pliable and less likely to tear. Also, avoid overfilling the tortilla.

Q: Can I grill the burritos after rolling them?
A: Yes! Grilling the burritos for a few minutes on each side will give them a nice crispy exterior and add a smoky flavor.

Final Thoughts

These Twisted Mad Mex Style Spinach and Portabello Burritos are more than just a meal; they’re a delicious trip down memory lane with a modern twist. I hope this recipe inspires you to create your own flavorful memories. Don’t be afraid to experiment with different ingredients and seasonings to make it your own. And most importantly, enjoy every bite! Feel free to share your creations and any modifications you make – I’d love to see your personal spin on this classic comfort food. Perhaps pair it with a refreshing margarita or a crisp Mexican beer for the full experience!

Twisted Mad Mex Style Spinach and Portabello Burrito Recipe