Mushroom & Bean Burritos
Photo courtesy of Emily H.
* If you can’t find Mexe Beans, red kidney or black beans will also work well.
Ingredients
- 1 tbsp vegetable oil
- 1 brown onion, sliced
- 2 garlic clove, crushed
- 400g portabella mushrooms, sliced
- 1tsp Mexican spice mix
- 1 x 425g can Mexe beans
- 8 wholemeal tortillas
- ¼ cup chopped fresh coriander
- 1 avocado, thinly sliced
- 2 tomatoes, thinly sliced
- ½ small iceberg lettuce, shredded
- Vegan sour cream or cream cheese (optional)
- Vegan cheese, shredded (optional)
Directions
Step 1
Heat oil in a large frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion is translucent.
Step 2
Add mushrooms and spices and cook, stirring frequently for 5 minutes or until mushrooms are just tender. Stir in beans and cook for 10 minutes until sauce reduces and thickens. Stir in coriander.
Step 3
Remove tortillas from their packet, place on a microwave-safe plate & microwave for 40seconds.
Step 4
Spoon the mushroom & bean mixture in the middle of the tortilla and top with cheese, sour cream/cream cheese, avocado & tomato slices and lettuce. Roll up firmly to enclose the filling & serve.
* If you can’t find Mexe Beans, red kidney or black beans will also work well.
* If you can’t find Mexe Beans, red kidney or black beans will also work well.
Ingredients
- 1 tbsp vegetable oil
- 1 brown onion, sliced
- 2 garlic clove, crushed
- 400g portabella mushrooms, sliced
- 1tsp Mexican spice mix
- 1 x 425g can Mexe beans
- 8 wholemeal tortillas
- ¼ cup chopped fresh coriander
- 1 avocado, thinly sliced
- 2 tomatoes, thinly sliced
- ½ small iceberg lettuce, shredded
- Vegan sour cream or cream cheese (optional)
- Vegan cheese, shredded (optional)
