Edgar’s Plant-Based Mini Burritos
One of my fav mushrooms to work with as they absorb so much flavor and their texture is just so meaty. For this recipe you can use any salsa and crema at your disposal, if you want you can even use a vegan plain yogurt too. Hope y’all enjoy the recipe.
- 12-14 oz oyster mushrooms
- 1-2 tbsp avocado oil
- 2 1/2 tbsp soy sauce
- 1 tbsp agave syrup
- 2 tsp garlic granules
- 1 tsp cumin powder
- 2 tbsp smoked paprika
- 2 tsp dried cilantro
- Simply Nourished Gluten Free Burrito Size Tortillas
- Grilled Onions
- Red Salsa
- Chipotle Crema
- Lime juice
Start by prepping your mushrooms by chopping off the hard/stale ends, don’t chop into small pieces. keep them as big as you can.
Slice 1/3 of a large onion, set aside. Then, begin by heating up a large cast iron pan on medium heat.
Add oil, the mushrooms and then another pan on top to flatten the mushrooms up. Let this sit on the heat for 5-8 minutes. At 5 minutes check on one of the mushrooms and see if it gets the brown golden color. if you see this flip all of them and then add the seasonings, starting with the liquids to dried ones.
Stir for 5-8 minutes until there’s no liquids left. Set aside.
In the same pan, add the sliced onions with a bit of water to get all the flavor onto the onions. Cook and stir for 4-5 minutes.
Set aside. Clean the pan or use another one to cook the tortillas, take 2 min on each side, assemble to your heart’s content.
Hope you enjoy it. Provecho.