If you’ve been following this blog for a while now you know that I love cheese (along with countless other foods) I realise eating a whole heap of cheese isn’t that great for me so my solution is to go with a strong sharp cheddar in these burritos. That way I need less to the cheesy flavour I’m after. Plus cheese does the miraculous job of gluing this burrito together and creating a crispy crunchy exterior that’s insanely good. You’ll be sealing all your burritos/ wraps like this.
By adding the brown rice and black beans you’ve got a filling and delicious vego meal. Depending on the size of your capsicum and tomato you might have some salsa left over, I serve this with the burritos for some extra freshness in every bite.
I’ve made this green rice a few times before but it’s a little more intensely green in this recipe because I put some kale in their for an extra serve of vegetables. You could also add some spinach to the wraps themselves if you haven’t got enough serves of greens in your day.
I like using a couple of different mushrooms in this recipe so you get more mushroom flavor and the different sizes result in different textures when you cook them. The little bits get a bit crispy and crunchy while the bigger slices of flat mushrooms cook.
You want to use a big flexible wrap so that it doesn’t tear while you try to fold things up. If you can’t find one you can double wrap then serve them wrapped up in baking paper so everything doesn’t fall out the bottom – it’ll still taste delicious. Each time you make them you’ll get a little better at the whole folding and rolling thing. Not to mention that the cheese is there to save you and glue it all together – go cheese!
If you want some extra creaminess in these maybe serve them with a dollop of Greek yoghurt on the side instead of sour cream? Or check out this recipe for how to turn cottage cheese into sour cream!
1.5 cups cooked brown rice
1/2 cup coriander (stalks, leaves all of it)
1 cup kale
1 small clove garlic (optional)
1/2 tsp chilli flakes
2 Tbs spring onion
2 Tbs olive oil
1 Tbs water
1.5 Tbs red wine vinegar
1/4 tsp salt
½ red capsicum
1 jalapeno chilli
1 red chilli
1 spring onion
¼ cup coriander leaves
juice of 1 lime
salt and pepper
½ tsp olive oil
1 tsp olive oil
4 large flat mushrooms, sliced into 1/2 cm thick slices
4 brown or cup muchrooms, roughly chopped
1 tsp cumin
1 tsp paprika
1 avocado, finely sliced
½ cup cooked black beans
1 cup grated sharp aged cheddar
4 soft burrito wraps
Green rice: Place all ingredients, excluding the water, vinegar and oil, in a food processor. Blend until a paste has formed, then add the liquid ingredients. Pour 1/2 over the rice, fluff through with a fork, then add more as you like. Keep warm by placing a lid over the bowl or pot. Keep any remaining green dressing in a sealed container in the fridge for up to a week.
Salsa: Finely chop tomato, spring onion and capsicum into a 5mm dice. Finely dice chillies. Combine in a small bowl with the coriander, lime juice, salt, pepper and olive oil, toss to combine
Mushrooms: Put a medium pan on medium high heat and ad olive oil. Once hot add mushrooms and spices. Toss to combine and cook for 10 minutes until mushrooms are well browned and have shrunk.
Assemble: Lay out a burrito wrap. Spread a ¼ cup if rice lengthways in the centre leaving room to fold each end in. Top with 2 Tbs of black beans then ¼ of the avocado. Follow with a couple of tablespoons of salsa and then top this with the mushrooms. Add 2 tablespoons of grated cheese. Fold in each end of the burrito then roll until everything is enclosed.
To seal the burrito. Place a heavy based fry pan on medium high heat. Spinlke 2 Tbs of grated cheese in the centre, as soon as it begins to melt place your prepared burrito in the pan with the fold side down. Cook until you can see the cheese going golden at the edges. Carefully remove from the pan, making sure the cheese has sealed the burrito and not stuck to the pan. Cook briefly on the other side for 1 minute until golden.
Repeat three times with remaining ingredients.
Slice on the diagonal to serve.