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.

Veggies:

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.

Fiber:

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.

Grains:

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.

Topping:

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.

To Assemble:

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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Loaded Burritos

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Course: Main Course

Keyword: beans, mushrooms, vegetables, vegetarian,

Servings: 8

Calories: 367 kcal

Author: Ella @ thewackyspoon.com

Ingredients

Mushrooms:

• 3 tablespoons olive oil
• 2½ cups cremini mushrooms
• 1 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• cayenne

Smoked Black Beans:

• 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
• Cayenne

Mexican Rice:

• 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

Toppings:

• 1/4 cup sour cream
• 1/2 lime, zested and juiced
• 1 cup lettuce, sliced thin
• 1 small red onion, diced
• 8 tortilla wraps

Instructions

1. 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.
2. 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.
3. 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.
4. Stir the sour cream with the zest and juice from the lime.
5. 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.