Garlic Mushroom Burritos with Sriracha Rice
Calories:
Ingredients
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
- Salt
- 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
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 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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