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Mushroom burritos
Mushroom burritos
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 8 flour tortillas
  • 1 brown onion, sliced
  • 400g mushroom flats, stems trimmed, sliced
  • 1 425g can Mexi beans (Old El Paso brand)
  • 62.50 ml chopped fresh coriander
  • 1/2 small iceberg lettuce, shredded
  • 1 avocado, halved, stone removed, peeled, thinly sliced
  • 60ml (1/4 cup) sour cream
Instructions:
  • Preheat the oven to 180°C and wrap the tortillas tightly in foil.
  • Heat oil in a large frying pan over medium-high heat. Sauté onion and garlic, stirring frequently, for 2 minutes until onion slightly softens.
  • Turn up the heat to high and add the mushrooms. Cook them uncovered, stirring frequently, for 4 minutes until they are just tender. Next, add the beans, lower the heat to medium-high, and continue to cook uncovered for 10-12 minutes until the sauce reduces and thickens. Finish by stirring in the coriander.
  • Place the tortillas in a preheated oven for 8 minutes to warm. (Check out the microwave option for a quicker alternative.)
  • Arrange a bed of lettuce down the middle of each tortilla, then generously ladle the bean mixture over the lettuce. Place the avocado slices and a dollop of sour cream on top. Roll the tortillas tightly to seal in the delicious filling.

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