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Garlic mushroom burritos with sriracha rice

Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Main meal
Author: Becca Heyes


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


  • 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.