Mini mushroom and avocado burritos

Mini mushroom and avocado burritos

Based on 15 ratings
In app
Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
oyster mushrooms
1
vine-ripened tomato
20 g
cilantro
25 g
cheddar cheese
100 g
basmati rice
250 ml
water
¼ tsp
salt
1
avocado
2 tsp
white wine vinegar
4 tbsp
olive oil
1
dried chilli (chopped)
6
wheat tortillas
pepper

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Utensils

cutting board, knife, cheese grater, large saucepan, fork, small bowl, large frying pan, cooking spoon, aluminum foil

Nutrition per serving

Cal1000
Fat54 g
Protein35 g
Carb125 g
  • Step 1/9

    Cut oyster mushrooms into bite-sized pieces. Remove stem from tomato and cut into small cubes.
    • 150 g oyster mushrooms
    • 1 vine-ripened tomato
    • cutting board
    • knife

    Cut oyster mushrooms into bite-sized pieces. Remove stem from tomato and cut into small cubes.

  • Step 2/9

    Pluck a small handful of cilantro leaves for garnish and set aside. Finely chop remaining cilantro leaves and stems. Shred cheddar cheese.
    • 20 g cilantro
    • 25 g cheddar cheese
    • cheese grater

    Pluck a small handful of cilantro leaves for garnish and set aside. Finely chop remaining cilantro leaves and stems. Shred cheddar cheese.

  • Step 3/9

    In a large saucepan, bring rice, water, and salt to a boil. Cover, reduce heat to low, and cook for approx. 12 – 15 min. until rice is tender and has absorbed all of the water. Remove from heat and allow to cool.
    • 100 g basmati rice
    • 250 ml water
    • ¼ tsp salt
    • large saucepan

    In a large saucepan, bring rice, water, and salt to a boil. Cover, reduce heat to low, and cook for approx. 12 – 15 min. until rice is tender and has absorbed all of the water. Remove from heat and allow to cool.

  • Step 4/9

    Cut avocado in half and remove pit. Scoop out flesh, place in a bowl, and mash with a fork. Add half of cilantro and the white wine vinegar to bowl, and mix well to combine. Season to taste with salt and pepper.
    • 1 avocado
    • ½ bunch cilantro
    • 2 tsp white wine vinegar
    • salt
    • pepper
    • fork
    • small bowl

    Cut avocado in half and remove pit. Scoop out flesh, place in a bowl, and mash with a fork. Add half of cilantro and the white wine vinegar to bowl, and mix well to combine. Season to taste with salt and pepper.

  • Step 5/9

    In a large frying pan, heat up half of olive oil over medium heat and sauté oyster mushrooms and chopped dried chili for approx. 3 – 4 min. Season to taste with salt and pepper. In a small bowl, toss tomatoes with rest of olive oil. Season to taste with salt and pepper.
    • 4 tbsp olive oil
    • 1 dried chilli
    • salt
    • pepper
    • large frying pan
    • cooking spoon
    • small bowl

    In a large frying pan, heat up half of olive oil over medium heat and sauté oyster mushrooms and chopped dried chili for approx. 3 – 4 min. Season to taste with salt and pepper. In a small bowl, toss tomatoes with rest of olive oil. Season to taste with salt and pepper.

  • Step 6/9

    Once rice has cooled, fold in remainder of cilantro.
    • ½ bunch cilantro

    Once rice has cooled, fold in remainder of cilantro.

  • Step 7/9

    Place tortillas on a flat work surface. Layer with mashed avocado, cilantro rice, diced tomatoes, oyster mushrooms, and cheddar.
    • 6 wheat tortillas

    Place tortillas on a flat work surface. Layer with mashed avocado, cilantro rice, diced tomatoes, oyster mushrooms, and cheddar.

  • Step 8/9

    Fold the tortillas in from the sides and then roll forward with your thumbs until burrito is tightly rolled. Wrap with aluminum foil and cut in half. Serve garnished with reserved cilantro leaves.
    • aluminum foil

    Fold the tortillas in from the sides and then roll forward with your thumbs until burrito is tightly rolled. Wrap with aluminum foil and cut in half. Serve garnished with reserved cilantro leaves.

  • Step 9/9

    Kochhaus wishes you happy cooking!

    Kochhaus wishes you happy cooking!

  • Enjoy your meal!

    Mini mushroom and avocado burritos

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