Vegetarian burritos made with hearty mushrooms will make dinner a tasty experience. Meatless Monday is just a few tortillas away.
I like to make my family at least one meatless dinner a week. If it was up to me, I could eat vegetarian meals for most of the week. As long as cheese is in the picture, I am happy.
But the husband doesn’t feel the same way. He likes his meat and potatoes so when I do make a meatless meal, I try to cook something as hearty as possible.
Mushrooms are the perfect meat replacement in these burritos. I seasoned them well with chili powder so they would take on a life of their own. But what really makes these burritos tasty are the toppings. I chose some easy to make guacamole and salsa but you can be more creative in your toppings too. They would also be wonderful topped with sour cream, extra cheese or some enchilada sauce.
Since this meal is meatless, I thought we’d indulge on dessert. Mexican chocolate brownies always make my family happy. They are the perfect way to end this meal!
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Vegetarian Burrito Recipe
Ingredients
- 1 tablespoon Olive Oil
- 1/4 cup Onion finely diced
- 20 ounces Mushrooms sliced
- 2 teaspoons Red Chili Powder
- 1 tablespoon Tomato Paste
- 4 Burrito Sized Whole Wheat Tortilla
- 2 cups Reduced Fat Shredded Cheddar Cheese
- 1/2 cup Guacamole
- 1 cup Salsa more or less as desired
Instructions
- Preheat oven to 350°F.
- Heat the oil on medium heat in a large frying pan. Sauté onions for 4 minutes or until they start to turn translucent. Add mushrooms and cook for about 7 minutes or until wilted. Stir well. Drain any extra liquid.
- Add chili powder and tomato paste to the pan. Stir and cook for another minute or two.
- Divide the mixture into four portions and place lengthwise on the tortillas. Place cheese on top. Roll up and place in a casserole dish.
- Bake in the oven for about 10 to 15 minutes or until cheese is melted.
- Spoon the guacamole and salsa on top of the burritos and serve.