Garlic mushroom burritos with sriracha rice

• Produce

  • 1 Small bunch Coriander, fresh
  • 10 cloves Garlic
  • 750 g Mushrooms
  • 500 g Tomatoes

• Condiments

  • 3 tbsp Sriracha

• Pasta & Grains

  • 400 g White rice, long grain

• Baking & Spices

  • 1 Black pepper
  • 3 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 10 Flour tortillas, large

• Dairy

  • 250 g Cheddar cheese, grated

• Other

  • 10 Squares of tin foil
  • 2 X 400g tins black beans, drained (240g, or ~1½ cups, each when drained

Found on amuse-your-bouche.com

Description

Directions

• Boil the rice until cooked, then drain.
• Meanwhile, heat the oil in a large frying pan, and add the diced tomatoes. Cook for a few minutes until soft.
• Transfer the drained rice to a large bowl, along with the cooked tomatoes, smoked paprika, ground cumin, sriracha, and plenty of salt and pepper.
• Heat a bit more oil in another large frying pan, and add the mushrooms and garlic. Cook over a medium heat until the mushrooms are soft and most of the excess liquid has cooked off.
• To assemble the burritos, lay a tortilla wrap out on a square of tin foil that’s just a couple of inches larger than the tortilla itself. Add about 3 heaped tbsp of the rice mixture along the centre, followed by a couple of tbsp of black beans and a couple of tbsp of mushrooms. Top with some grated cheese and chopped coriander. Roll the burrito tightly, tucking in each end, then wrap tightly in foil.
• Cook in the oven at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, then serve.
• Alternatively, before cooking, freeze until needed.