This is a Mexican Style vegetarian Burrito with mushrooms that even meat-lovers will like.

You can use any kind of mushroom you like. I prefer especially “Pleurotus” mushrooms mixed with “button” mushrooms. Pleurotus you maybe will find under the name of oyster mushrooms, abalone or tree mushrooms. Of all mushrooms they are my favorite as they have a taste and texture reminding  of meat. In Greece people like to simply fry them in olive oil and serve as a side dish. You should try it out! It’s really delicious!

Basically you can add any other vegetable with the mushrooms. First time I made it, in this recipe I added one green bell-pepper, kidney beans and corn, but I also made it once without the latter and added zucchini instead and mixed color peppers (picture).

If you like to make this dish vegan, replace with grated vegan cheese.

Tip: While you fill the tortillas keep the others warm in a foil.

What you need:

500 gr mixed mushrooms
1 large onion
1 large or 2-3 small garlic cloves
1 green bell-pepper
1 small can kidney beans
1 small can corn
1 tsp dry coriander or 1 Tbsp fresh coriander chopped
1 small fresh chilli pepper or chilli powder (optional)
Cumin powder
½ small can diced tomatoes or three fresh tomatoes chopped
6 Tortillas
200 gr grated mixed cheese (preferably with Cheddar)
Salt, Pepper
Olive oil

How to prepare:

Clean all vegetables and cut into bite-size pieces. Clean the onion and cut in stripes, chop the garlic finely.

In a large pot heat the olive oil on high, fry the onions and the garlic until soft. Add the mushrooms and some salt. Fry on medium heat until the mushrooms start to collapse.

Add all other vegetables except the tomatoes and let fry for 5 minutes. Add all spices and the tomatoes, salt and pepper and let cook with closed lid on medium heat for 15-20 minutes. Remove the lid and let cook for another 10-15 minutes until all liquid has been away.

Remove from the heat and let cool.

Preheat the oven on 110ºC. Cover the tortillas with aluminum foil and heat in the oven for appr. 10 minutes. Set aside and keep warm in the foil.

Heat the oven on 170ºC.

Add some vegetable stuffing in the middle of a tortilla, sprinkle with some grated cheese. Fold in both sides of the tortilla, then fold up the down and the top part. Secure with a toothpicks. Place the burrito with the toothpicks down on a baking tin and sprinkle the top with some more cheese. Repeat with the other tortillas.

Place the baking tin in the middle rack of the oven and bake for appr. 20 minutes with air.

Remove the toothpicks before serving.

 

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