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 sour cream.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
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
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 heat
Once 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 cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
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
Slice your flat white mushrooms finely
Chop your chestnut mushrooms in half
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
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
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
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.
serving
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.
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