What are the three common elements in every successful vegetarian dish? Veggies, fiber, and grains. If you are craving a “meaty” vegetable, you cannot go wrong with mushrooms. Mushrooms are a solid substitute for meat in any recipes. They have a rich earthy flavor that fills you up nicely. I like to use them in dishes that call for shredded meat like tacos, sandwiches, or today’s recipe a loaded burrito.
Shred 2½ cups of cremini or baby portabella mushrooms. Heat 3 tablespoons olive oil in a cast iron skillet or griddle over high heat. When oil begins to smoke add the mushrooms and sauté for 3 – 4 minutes. Stir in 1 teaspoon ground cumin, 2 teaspoons smoked paprika, 1 teaspoon dried oregano and a dash of cayenne. More if you like heat. Continue cooking for 10 minutes, or until golden and crisp. HINT: To give the mushrooms a caramelize texture place another cast iron skillet over the mushrooms, compressing the mushrooms as they cook.
I like to add some smoky black beans to add fiber, color, and an extra layer of flavor. Rinse and drain a 15 ounce can of black beans. Place in a small bowl and gently mix in 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano, 1 teaspoon Tabasco sauce, and a dash of cayenne. In a small saucepan heat a tablespoon of olive oil over high heat. When oil starts to smoke add the beans. Toss once, cover with a tight-fitting lid and turn off heat allowing the smoky oil to circulate in and around the beans absorbing all that great smoke.
My favorite grain is rice, especially in this dish. In a skillet heat 2 tablespoons olive oil over medium heat. Add 1 small chopped onion and 1 seeded and diced jalapeno sauté for 2 minutes. Add 1 cup long-grain rice and continue to cook a few minutes to toast the rice a bit, continue stirring. Stir in 1 teaspoon cumin, 1 teaspoon thyme, 1 teaspoon chili powder, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook for about 5 minutes or until onion is soft. Stir in 1 cup of water and 14 ounces diced tomatoes. Bring to a simmer. Cover with a tight-fitting lid and cook for 15 minutes. Stir in 1/4 cup corn. Turn off heat.
Stir together 1/4 cup sour cream with the zest and juice from 1/2 a lime. Set aside. Thinly slice 1 cup lettuce. Dice 1 small red onion. Warm 8 tortilla wraps.
Spoon a few tablespoons of the bean and rice mixture over the tortilla wraps. Add some mushrooms, a dollop of zesty sour cream, a sprinkle of diced red onion, and some sliced lettuce. Fold, tuck and roll into a burrito.
That ends my meatless month. I have enjoyed sharing some of my favorite veggie recipes. I hope you have enjoyed them and have found some inspiration. – Ella💙
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- 3 tablespoons olive oil
- 2½ cups cremini mushrooms
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon olive
- 15 ounce can of black beans, rinsed and drained
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1 teaspoon Tabasco sauce
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 jalapeno, seeded and diced
- 1 cups long-grain rice
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cups water
- 14 ounces canned diced tomatoes
- 1/4 cup corn
- 1/4 cup sour cream
- 1/2 lime, zested and juiced
- 1 cup lettuce, sliced thin
- 1 small red onion, diced
- 8 tortilla wraps
Shred the mushrooms. Heat the olive oil in a cast iron skillet or griddle over high heat. When oil begins to smoke add the mushrooms and sauté for 3 – 4 minutes. Stir the cumin, paprika, oregano, and a dash of cayenne. Continue cooking for 10 minutes, or until golden and crisp.
In a small saucepan heat the olive oil over high heat. When oil starts to smoke add the beans, onion powder, paprika, oregano, Tabasco sauce, and a dash of cayenne. Reduce the heat to low and cook for 5 minutes stirring occasionally.
In a skillet heat olive oil over medium heat. Add onion and jalapeno sauté for 1 minute. Add the rice and sauté for another 5 minutes to lightly toast the rice. Add the cumin, thyme, chili powder, salt, and pepper and stir. Stir in the water and tomatoes. Bring to a simmer and cook for 15 minutes. Stir in the corn and turn off heat.
Stir the sour cream with the zest and juice from the lime.
Spoon 1/4 cup rice mixture, a teaspoon or two of the black beans, 1/8 cup mushrooms, a dollop of zesty sour cream, a sprinkle of diced red onion, and some sliced lettuce on top of each tortilla. Wrap and serve.