Street-Style Barbacoa Burritos

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The following is an exclusive recipe from Megan Sadd‘s new cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going to Crave! Click here to find out more about the book. 

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Street-Style Barbacoa Burritos

  • Author: Megan Sadd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Smoky, spicy Barbacoa-style portobello mushrooms wrapped in a burrito with cilantro lime rice, pinto beans and all the fixings! Here are a few direct quotes from my recipe testers for a taste of things to come:

“This was so so so so so amazing.”

“My omnivore co-worker devoured it in two bites!”

“Flavor bomb in ya mouth!”


Ingredients

  • ½ cup (100 g) long-grain white rice
  • 1 cup (240 ml) vegetable broth

Barbacoa Mushrooms

  • 1 yellow onion
  • 1 tsp cooking oil
  • 2 cloves garlic
  • 10 oz (283 g) sliced mushrooms
  • 3 chipotle peppers in adobo sauce, divided
  • 1 tbsp (15 ml) tamari
  • 2 tsp (10 ml) agave nectar
  • 2 tsp (4 g) ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ½ tsp liquid smoke
  • Juice of ½ lime

Pinto Beans

  • 1 tsp cooking oil
  • 1 (15-oz [425-g]) can pinto beans
  • 1 (4-oz [113-g]) can green chiles
  • 2 tsp (4 g) ground cumin
  • ½ tsp salt
  • ¼ tsp garlic powder
  • 1 large tomato
  • 1 romaine leaf
  • 2 ripe avocados
  • Handful cilantro leaves
  • Extra-large whole-wheat tortillas
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Vegan cheddar shreds (optional)
  • ½ cup (122 g) plain, unsweetened non-dairy yogurt (optional)

Instructions

  1. Make the rice with the broth in a rice cooker. Finely dice the onion while the rice cooks.
  2. Heat the oil in a large pan over medium-high. Put 3/4 of the diced onions in the pan, reserving the rest for the beans. Mince the garlic, then add the garlic and sliced mushrooms to the pan.
  3. Mince the chipotle peppers. Add 2 of the minced chipotles and tamari to the pan and stir well. Add the agave, cumin, paprika, oregano and liquid smoke. Cook until browned and softened, about 10 minutes, then reduce the heat to low. Squeeze the lime over the mushrooms before adding to the burritos.
  4. Make the beans. Heat the oil in a small saucepan. Add the remaining onion, cook for 1 to 2 minutes until semi-translucent. Drain and rinse the pinto beans. Add the pinto beans, green chiles, cumin, salt, garlic powder and remaining chipotle pepper. Stir and reduce heat to low.
  5. Dice the tomato and chop the lettuce. Slice the avocados. Mince the cilantro. Moisten the tortillas slightly and warm them in the microwave for 15 to 20 seconds or on the stove.
  6. When the rice is finished, stir in the cilantro, lime juice, salt and pepper.
  7. Build the burritos in a warm tortilla with a scoop of rice, pinto beans, portobello barbacoa, lettuce, tomato and avocado. Add the vegan cheez and yogurt. Wrap it up tight and stuff your face!

Notes

FRESH TIP!

  • If using ground chipotle powder, use 1 teaspoon per whole chipotle pepper.

 

Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.

1 COMMENT

  1. I made these burritos tonight! They were absolutely fabulous! So tasty and full of wonderful flavors that all combined so well! I will make these again (and again). Thank you so much for sharing!

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