2 Burritos Recipe
Two flour tortillas stuffed with mushrooms, onions, avocado and mozzarella cheese. Served with poblano rice and refried or charro beans.
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Ingredients
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Burrito Filling
Poblano Rice
Beans
Method
Burrito Filling
- 1
- 2
Cook the Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes. Remove from heat.
- 3
Poblano Rice
- 4
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place in a bowl and cover with plastic wrap for about 10 minutes to steam. Peel off the skin, remove seeds, and chop.
- 5
Cook the Rice
In a medium pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the rice and toast for 2-3 minutes, stirring frequently. Pour in vegetable broth and add the chopped poblano peppers. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
Beans
- 6
Heat the Beans
In a small saucepan, heat the refried beans over low heat until warmed through, stirring occasionally.
