Mushroom Burritos

[Guest guest]

Mushroom Burritos

 

 

8 GF flour tortillas

4 tsp vegetable oil

1 brown (yellow) onion, sliced

1 garlic clove, crushed

400 g (14 oz) mushroom flats, stems trimmed, sliced

one 425 g (15 oz) can Mexican chilli beans

1/4 cup chopped fresh coriander (cilantro)

1/2 small iceberg lettuce, shredded

1 avocado, halved, stone removed, peeled, thinly sliced

1/4 cup vegan sour cream

 

 

1. Preheat oven to 180 C 350 F).

 

2. Wrap the tortillas in a sheet of foil.

 

3. Heat the oil in a large frying pan over medium-high heat. Add the

onion and garlic, and cook, stirring often, for 2 minutes or until the

onion softens slightly.

 

4. Increase heat to high and add mushrooms. Cook, uncovered, tossing

frequently, for 4 minutes or until mushrooms are just tender. Stir in

beans, reduce heat to medium-high and cook, uncovered, for 10 to 12

minutes or until sauce reduces and thickens. Stir in coriander (cilantro).

 

5. Meanwhile, place the tortillas in preheated oven for 8 minutes to

warm through. (See microwave tip.)

 

6. To serve, sprinkle the lettuce down the centre of each tortilla.

Spoon the bean mixture over the lettuce and top with the avocado

slices and sour cream. Roll up firmly to enclose the filling.

 

 

MICROWAVE TIP: stack tortillas on a microwave-safe plate, placing a

sheet of damp paper towel between each and an extra sheet of damp

paper towel on top of the stack. Heat on Medium/500watts/50% for 2 to

3 minutes or until heated through.

 

 

Serves 4.