3 tablespoons vegetable oil
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup chicken broth
1 (3 ounce) can diced green chile peppers
1 (10 ounce) can crushed tortilla chips
2 (4 ounce) cans Mexican-style beans, undrained
1 (8 ounce) can sliced mushrooms
Heat oil in a large skillet over medium heat. Stir in the garlic and saute until golden. Add spinach and cook 15 minutes, stirring occasionally.
Add chicken broth, chile peppers, tortilla chips, and Mexican-style beans. Stir-fry for 5 minutes, or until chips are golden.
Remove from heat and add mushrooms. Add a little water if necessary to keep them from sticking to the burrito. Return to heat. Stir in bean mixture and add a little water if necessary to retain the flavor of the chips.