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Clean recipe · gousto.wiki

Chipotle Mushroom Burritos With Pepper Salsa

Burritos with no meat in sight. Instead you'll fill them with coriander rice and smoky, umami-rich chipotle mushrooms. Finish with a protein-rich red pepper salsa and a dollop of soured cream.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
30 min
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Chipotle Mushroom Burritos With Pepper Salsa

Ingredients

  1. 160g Chestnut Mushrooms
  2. 20g Chipotle Paste
  3. 5g Coriander
  4. 0.5 x 1tsp Dried Chilli Flakes
  5. 150g Flat White Mushrooms
  6. 1tsp Ground Smoked Paprika
  7. Lime
  8. 6 x 1pcs Plain Tortillas
  9. 15g Pumpkin Seeds
  10. Red Onion
  11. Red Pepper
  12. 80g Soured Cream
  13. 8ml Soy Sauce
  14. 100g White Long Grain Rice

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon) and chop into large, bite-sized pieces, then add to a baking tray with a drizzle of vegetable oil and put the tray in the oven for 12-15 min or until softenedOnce softened, remove from the oven and leave to cool for a few min
  2. Rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heatOnce boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cookedOnce done, remove from the heat and set aside (lid on) to steam until serving
  3. Whilst the rice is cooking, peel and finely slice your red onion[s]Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heatOnce hot, add the sliced onion with a generous pinch of salt and cook for 4-5 min or until softened
  4. Slice your flat white mushrooms finelyChop your chestnut mushrooms in half
  5. Once the pepper has cooled slightly, transfer it to a food processor with your chilli flakes (can't handle the heat? Go easy!)Add the juice of half your lime[s] with your pumpkin seeds and a generous pinch of salt and pepperBlitz until you have a chunky sauce – this is your pepper salsa
  6. Once the onions have softened, add the sliced flat white mushrooms and halved chestnut mushrooms to the pan with your chipotle paste (not a fan of spice? Just add a little!), soy sauce and ground smoked paprikaCook for 4-5 min further or until the mushrooms have started to soften – these are your chipotle mushrooms
  7. Chop your coriander roughly, including the stalksOnce the rice is cooked, add the chopped coriander with a generous pinch of salt and the juice of the remaining lime and give everything a good mix up – this is your zingy coriander riceAdd your tortillas to a plate and microwave for 30 secs or until warmed through
  8. Assemble the warmed tortillas with some zingy coriander rice and the chipotle mushroomsTop with the pepper salsa and soured creamEnjoy!