- Serves: 4
- Preparation: 20 minutes
- Cooks In: 20 minutes
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Ingredients
500 g Swiss Brown Mushrooms, brushed clean
2 tbsp Chilli Oil (plus extra for grilling)
Salsa Verde
4 Tomatoes (or one cup canned, drained)
1 Jalapeño, trimmed
1 Small White Onion, roughly chopped
1 cup Coriander, leaves and stems
1 Avocado, small
1 Lime, juiced
Salt and a pinch of sugar, to taste
Burritos
4 Large Flour Tortillas
1 ½ cups Red Rice, cooked
1 ½ cups Grated Cheese (mozzarella, tasty or Monterey Jack)
Salsa roja, to serve
Iceberg Salad
2 cups Iceberg Lettuce, finely chopped
¼ cup Pickled red Onion
2 tbsp Olive Oil
1 Lime, juiced
¼ cup Coriander leaves
Method
1
Heat the grill or a hot pan. Brush the mushrooms with chile oil and cook until browned and tender.
2
Blend the tomatoes, jalapeño, onion, coriander, avocado, lime, salt and sugar until smooth.
3
Mix the iceberg, pickled onion, coriander, olive oil and lime juice in a bowl.
4
Warm the tortillas.
5
Add cheese, red rice and the grilled mushrooms to each tortilla.
6
Spoon over salsa verde and a little salsa roja.
7
Roll the burritos tightly.
8
Brush the outside with a little chile oil and grill briefly to seal.
Ingredients
500 g Swiss Brown Mushrooms, brushed clean
2 tbsp Chilli Oil (plus extra for grilling)
Salsa Verde
4 Tomatoes (or one cup canned, drained)
1 Jalapeño, trimmed
1 Small White Onion, roughly chopped
1 cup Coriander, leaves and stems
1 Avocado, small
1 Lime, juiced
Salt and a pinch of sugar, to taste
Burritos
4 Large Flour Tortillas
1 ½ cups Red Rice, cooked
1 ½ cups Grated Cheese (mozzarella, tasty or Monterey Jack)
Salsa roja, to serve
Iceberg Salad
2 cups Iceberg Lettuce, finely chopped
¼ cup Pickled red Onion
2 tbsp Olive Oil
1 Lime, juiced
¼ cup Coriander leaves
