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!)
Garlic mushroom burritos with sriracha rice
For the sriracha rice:
- 400 g long-grain white rice ~2 cups
- 1 tbsp oil
- 500 g tomatoes ~8 medium, diced
- 3 tsp smoked paprika
- 2 tsp ground cumin
- 3 tbsp sriracha
- Black pepper
For the garlic mushrooms:
- 2 tbsp 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 1/2 , each when drained, drained
- 250 g cheddar cheese grated
- Small bunch fresh coriander chopped
You will also need:
- 10 squares of tin foil
- 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 tbsp of the rice mixture along the centre, followed by a couple of tbsp of black beans and a couple of tbsp 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.
Here’s another of my burrito recipes – kale and avocado burritos. These are so good!