Mushroom Burrito Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp paper towel or quickly rinsing and patting dry. Slice mushrooms into 1/4-inch thick slices.

Cook aromatics

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter is foamy, add the chopped onion and a pinch of salt. Sauté until soft and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown mushrooms

Add sliced mushrooms to the pan in a single layer (work in batches if necessary so they brown instead of steam). Cook without stirring for 2–3 minutes to develop color, then stir and continue cooking 4–6 minutes until mushrooms are evenly browned and any released liquid has mostly evaporated.

Season

Stir in ground cumin and smoked paprika and cook 30 seconds to bloom the spices. Add soy sauce, lime juice, salt, and black pepper. Cook 1–2 more minutes to let flavors combine. Taste and adjust seasoning.

Finish

Remove pan from heat and fold in chopped cilantro. Keep warm while preparing other components.

If your rice is not already warm, heat cooked rice in the microwave or a small saucepan until hot (about 1–2 minutes). In a small saucepan over medium heat, warm black beans with 1/2 tsp cumin and 1/4 tsp salt, stirring occasionally until heated through, about 3–5 minutes. Mash a few beans with the back of a spoon for creaminess if desired.

Warm tortillas

Warm tortillas for pliability: heat in a dry skillet 20–30 seconds per side over medium, or microwave stacked (damp paper towel) 20–30 seconds.

Assemble burritos

Lay a warm tortilla flat. In the center, place 1/4 cup rice, 1/4 cup black beans, about 3/4 to 1 cup of the mushroom filling, a sprinkle (about 1/4 cup) of shredded cheese, a spoonful (about 1–2 tbs) of salsa, and a dollop (about 1 tbs) of sour cream. Add a few slices of avocado and drizzle hot sauce if using. Keep fillings centered and leave a 1–2 inch border at the edges.

Roll burritos

Fold the bottom edge up over the filling, fold the left and right sides in, and continue rolling tightly to form a burrito. Place seam-side down on the skillet to seal.

Finish (optional crisp)

Return rolled burrito to a hot dry skillet and toast seam-side down for 1–2 minutes, then flip and toast the other side 1–2 minutes until golden and crisp. This helps seal and warm the burrito through.

Serve

Slice burrito in half if desired and serve immediately with extra salsa, sour cream, and lime wedges.