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Chipotle Mushroom Burritos W. Salsa & Brown Rice & A Chicken Breast

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 sour cream. Serve with a chicken breast.

30 mins
819kcal
Mexican
Chipotle Mushroom Burritos W. Salsa & Brown Rice & A Chicken Breast

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredientCooking for 4? Double each ingredient

Brown Long Grain Rice
Brown Long Grain Rice (100g)
Chestnut Mushrooms
Chestnut Mushrooms (160g)
Chicken Breast Portions
Chicken Breast Portions (1pcs) x2
Chipotle Paste
Chipotle Paste (20g)
Coriander
Coriander (5g)
Dried Chilli Flakes
Dried Chilli Flakes (1tsp)
Flat White Mushrooms
Flat White Mushrooms (150g)
Ground Smoked Paprika
Ground Smoked Paprika (1tsp)
Lime
Lime
Plain Tortillas
Plain Tortillas (1pcs) x6
Pumpkin Seeds
Pumpkin Seeds (15g)
Red Onion
Red Onion
Red Pepper
Red Pepper
Soured Cream
Soured Cream (80g)
Soy Sauce
Soy Sauce (8ml)

You'll also need

Pepper, Salt, Vegetable oil, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Step 1
2

Cut 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 softened

Once softened, remove from the oven and leave to cool for a few min

Step 2
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 heat

Once hot, add the sliced onion with a generous pinch of salt and cook for 4-5 min or until softened

Step 3
4

Slice your flat white mushrooms finely

Chop your chestnut mushrooms in half

Step 4
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 pepper

Blitz until you have a chunky sauce – this is your pepper salsa

Step 5
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 paprika

Cook for 4-5 min further or until the mushrooms have started to soften – these are your chipotle mushrooms

Step 6
7

Chop your coriander roughly, including the stalks

Once 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 rice

Add your tortillas to a plate and microwave for 30 secs or until warmed through

Step 7
8

Assemble the warmed tortillas with some zingy coriander rice and the chipotle mushrooms

Top with the pepper salsa and soured cream

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
819kcal
Energy
23.6g
Fat
104.4g
Carbohydrate
8.4g
Fibre
46g
Protein
1.4g
Salt
per 100g
125kcal
Energy
3.6g
Fat
16g
Carbohydrate
1.3g
Fibre
7.1g
Protein
0.2g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (gluten, milk, nut, peanut, sesame, soya).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.