Here's supper club recipe #2 - garlic mushroom burritos!
I adore these burritos.
The main reason is that I've recently discovered sriracha (I know, where have I been for the last 2+ years?), and I'm bloomin' obsessed with the stuff. I know everyone else in the world loves sriracha, and I always thought, surely it can't be as good as everyone says it is? It's just hot sauce, surely it's just the same as every other hot sauce out there?
Well, when I first tried it I thought it was really nice, but nothing particularly special... and then I found myself putting it on absolutely everything in sight. I honestly think it would be good on a roast dinner. Or peanut butter on toast. Maybe even a banana.
Perhaps it's drugged? Sneaky bit of cocaine in your hot sauce to get you hooked?
Sorry, that was inappropriate.
The point is, these garlic mushroom burritos are amazing! Garlic mushrooms are pretty awesome on their own anyway, but add spicy sriracha rice, and you've got the best burrito in the world. And serve them alongside some crispy sweet potato fries like we did at the supper club, and you've got a meal that I could happily eat every single day (probably with more sriracha each day due to building up a tolerance...).
If you love the sound of sriracha rice but you're not much of a mushroom fan, you could switch them out for a veggie of your choice. Most things will work! Or, of course, you could skip the burrito altogether, and just serve the sriracha rice as its own dish (personally I'd recommend a large bowl and a spoon, much like this).
These burritos freeze really well, by the way. Just wrap them tightly in a bit of cling film before cooking them, and pop them in a freezer bag. You can either leave them in the fridge overnight to defrost, then bake in the oven (take the cling film off first) - or, if you're not too concerned with having crispy burritos, just shove them in the microwave (make sure you don't do this if they're wrapped in foil!!!!). They're a great thing to have in the freezer for nights when you want something homemade, but just can't bring yourself to move.
(so don't panic when you realise that this recipe makes 10 burritos! Just pop them in the freezer!)
📖 Printable Recipe
Garlic mushroom burritos with sriracha rice
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
For the sriracha rice:
- 400 g long-grain white rice ~2 cups
- 1 tablespoon oil
- 500 g tomatoes ~8 medium, diced
- 3 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 3 tablespoon sriracha
- Salt
- Black pepper
For the garlic mushrooms:
- 2 tablespoon oil
- 10 cloves garlic minced
- 750 g mushrooms ~9 cups sliced, sliced
To assemble the burritos:
- 10 large flour tortillas
- 2 cups x 400g tins black beans 240g, or ~1 ½ , each when drained, drained
- 250 g cheddar cheese grated
- Small bunch fresh coriander chopped
You will also need:
- 10 squares of tin foil
Instructions
- Boil the rice until cooked, then drain.
- Meanwhile, heat the oil in a large frying pan, and add the diced tomatoes. Cook for a few minutes until soft.
- Transfer the drained rice to a large bowl, along with the cooked tomatoes, smoked paprika, ground cumin, sriracha, and plenty of salt and pepper.
- Heat a bit more oil in another large frying pan, and add the mushrooms and garlic. Cook over a medium heat until the mushrooms are soft and most of the excess liquid has cooked off.
- To assemble the burritos, lay a tortilla wrap out on a square of tin foil that’s just a couple of inches larger than the tortilla itself. Add about 3 heaped tablespoon of the rice mixture along the centre, followed by a couple of tablespoon of black beans and a couple of tablespoon of mushrooms. Top with some grated cheese and chopped coriander. Roll the burrito tightly, tucking in each end, then wrap tightly in foil.
- Cook in the oven at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, then serve.
- Alternatively, before cooking, freeze until needed.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Here's another of my burrito recipes - kale and avocado burritos. These are so good!
Nicki Escudero says
Hi, Becca,
I made these last night, and they were delicious! I've never frozen a meal right after cooking it, so I can't wait to try the others, too. Great idea, and thank you for all your awesome recipes! :-), Nicki
Becca @ Amuse Your Bouche says
Yay thanks Nicki! Glad you have another success :)
Kathy says
This recipe looks great. You made it like an artist. Thank for share this awesome post.
Bambi Mayer says
Okay, this is going to sound really stupid and I think that I know the answer, but I never cook rice so I'm just not sure. Is the 2 cups of rice measured pre-cooked or post-cooked?
Becca @ Amuse Your Bouche says
No such thing as a stupid question! It's 2 cups pre-cooked :)
Becca @ Amuse Your Bouche says
(as in, 2 cups raw!)
Sebastian @ twokitchenjunkies says
These look amazing , I have to say that the Kale and avo looks awesome. I have never had sriracha rice before and i should give it a shot. I go though patches where I eat a lot of rice and then don't for ages - I feel it is time for me to get back on it
thanks
Becca @ Amuse Your Bouche says
I actually do the same with rice! I always think I'm not the biggest fan, but then I always enjoy it when I have it :)
sebastian @ twokitchemjunkies says
Ha ha , it is one of those foods that when ever you eat it you think to yourself - wow I should eat this more often ! :-)
Martin says
These are great! I halved the recipe because 9 frozen burritos seemed like too much for one man. I'm going to make these again for sure, though. The garlic mushrooms are perfect in this. I didn't use any cheese but I put some avocado in a couple of them which added some nice creamyness. I'm glad I only made a half batch actually because next time I'm going to add more sriracha. Thanks for all your great recipes!
Becca @ Amuse Your Bouche says
Thanks Martin, glad you enjoyed them :D
Traci says
Thank you so much for posting. Since I found this, we've had these 2 times a week. They are so easy. I spray olive oil on a cookie sheet though and cook to get them to hold up better for traveling. We live 40 min from any good burrito chair, and this really cures the cravings!
Becca @ Amuse Your Bouche says
Ooooh yay! I'm really glad you like them - you eat them more often than I do!! :D thanks for the lovely comment!
Cassie says
Just made these tonight for cinco de mayo and I am NOT a cook, but they turned out great!!
I used brown rice and whole wheat tortillas instead and added a little spinach to the sautéed mushroom and garlic....delicious! Thanks for the recipe!
Becca @ Amuse Your Bouche says
Yay! Really glad they turned out well for you! Your changes sound very virtuous ;)
kellie@foodtoglow says
Sriracha is the business. I even bought a dried, grindable version in the US that can be used when you don't want anything wet on your food (popcorn!). I LOVE this burrito idea so much, Becca. The recipe has so many possibilities too. Yu-um!
Laura@howtocookgoodfood says
I have been obsessed with Sriracha for years and even make my own. It is the best sauce ever. Bet it works well here. Great idea!
Sarah Maison Cupcake says
I made a big batch of sriracha once using £8 worth of red chillis and a Gwyneth Paltrow recipe. It lasted in the fridge for about six months and tasted amazing, I ought to make it again. Never thought of mixing it in with rice like this but looks very tasty (and handy to eat in a tortilla wrap).
Becca @ Amuse Your Bouche says
Oh wow, that sounds amazing!! I'll try to find the recipe :)